Roasted salmon with pearl couscous and date-apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Roasted salmon with pearl couscous and date-apple salad

Soy-Free, Diabetes-Friendly, Mediterranean

2 Servings, 680 Calories/Serving

30 – 45 Minutes

Light, healthy, yet hearty, this fish dish is a surefire crowd-pleaser, with wild-caught seafood and a side of chewy pearl couscous tossed with greens and salty bits of feta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup pearl couscous
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 or 2 organic celery ribs (about ¼ pound total)
  • 1 organic Granny Smith or other apple
  • 3 or 4 Medjool dates (with pits; about 3 ounces total)
  • 3 tablespoons crumbled feta
  • Sun Basket sherry vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
  • 1 organic lemon
  • 3 ounces organic baby spinach or other leafy greens

Ingredient IQ

Pearl couscous, also known as Israeli couscous, was developed in the 1950s in Israel as a wheat-based alternative during a rice shortage. It has a wonderfully nutty taste and chewy texture and absorbs the flavors of whatever seasonings it’s served with, making it one of our favorite starches.

Nutrition per serving

Calories: 680, Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 280mg (12% DV), Carbohydrates: 79g (26% DV), Total Sugars: 43g, Added Sugars: 3g (6% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm.
While the water heats and the couscous cooks, prepare the seafood.


Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
While the fish cooks, prepare the date-apple salad.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.
While the scallops cook, prepare the date-apple salad.


Make the date-apple salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the apple lengthwise into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices.
  • Pull the dates away from their pits; thinly slice the dates.
  • Set aside half the feta for the couscous.
In a medium bowl, toss together the celery, apple, dates, sherry vinaigrette base, half the feta, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.


Prep the lemon; finish the couscous

  • Cut the lemon into wedges for garnish.
To the pot with the couscous, add the spinach and remaining feta and toss to combine. Season to taste with salt and pepper.


Transfer the seafood and couscous to individual plates. Serve the date-apple salad and lemon wedges on the side.

Kids Can!

  • Pull the dates away from their pits.
  • Assemble the date-apple salad.
  • Toss the couscous.

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This recipe meets the American Diabetes Association Nutrition Guidlines