Mediterranean Salmon Bowl

A zippy lemon vinaigrette adds a punch of flavor for this easy weeknight supper. Toast Israeli couscous in olive oil before cooking for a nutty flavor, then toss in cherry tomatoes, briny green olives, and artichoke hearts before topping with perfectly baked Wild Salmon Seasoned Grill from Morey’s. This recipe makes two servings, but this dish is perfect to make as dinner for one with leftovers for lunch the next day! Get more fish-focused recipe inspiration for your Fridays here

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Prep time 10mins
Cook time 45mins
Serves or Makes: 2 servings

Recipe Card


  • 2 (5-ounce) fillets Morey's Seasoned Grill Salmon
  • 2 tablespoons olive oil
  • 1 1/2 cups pearl or Israeli couscous
  • 2 1/2 cups chicken broth, vegetable broth, or water
  • 1 bay leaf
  • Kosher salt
  • 1 1/2 cups (about 2 handfuls) baby spinach, arugula, or baby kale
  • 1 lemon, zested and juiced
  • 1 tablespoon white wine vinegar
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1 small garlic clove, peeled and roughly chopped
  • 1/4 cup roughly chopped parsley or basil, or a combination
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup whole castelvetrano olives

Cook the Salmon


  • Step 1

    Preheat the oven to 375F degrees. Line a small baking sheet with aluminum foil and drizzle lightly with olive oil.

  • Step 2

    Arrange Morey’s Seasoned Grill Salmon fillets on a prepared baking sheet and pour remaining marinade overtop. Cook according to package instructions. Keep warm until ready to serve.

Make the dressing

  • Step 1

    Blend lemon juice, olive oil, kosher salt, black pepper, garlic, and Dijon mustard for 1 minute. Add chopped basil or parsley and blend for 30 seconds more. Refrigerate until ready to use.

Make the Couscous

  • Step 1

    Meanwhile, heat 2 tablespoons olive oil in a medium pot over medium heat. Add couscous and stir to coat. Cook until couscous is golden brown and has a nutty aroma, about 5 minutes. Add bay leaf and water or stock, being careful to avoid the sputtering. Increase heat to medium-high and cook, stirring often, until couscous is fully cooked and just about all the liquid has been absorbed, about 10 minutes.

  • Step 2

    Prep the other ingredients while couscous cooks. Halve cherry tomatoes. Crush olives with the side of your knife, then tear with your fingers to remove the pits. Halve the artichoke hearts.

  • Step 3

    Let couscous cool for 5 minutes, then stir in baby spinach, arugula, or kale, and about 2 tablespoons of the dressing.

To Assemble

  • Step 1

    Serve couscous among two bowls. Arrange tomatoes, olives, and artichokes overtop and drizzle with more dressing, to taste. Top with salmon fillets and enjoy hot or at room temperature.