Summer Salmon with Roasted Corn Couscous Salad & Tzatziki

Greek yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: sour cream

Low-fat yogurt reduces calories while maintaining creaminess.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor at a lower price.

Start by making the homemade tzatziki.

Cut off the end of the cucumber and grate it using a box grater with larger holes.

Place the grated cucumber in a strainer and press out as much juice as possible.

Add the strained cucumber to a mixing bowl.

Add 2 cups of Greek yogurt to the bowl.

Mince 1 clove of garlic and add it to the bowl.

Juice half a lemon and add the juice to the bowl.

Add chopped dill and chopped mint to the bowl, mixing until combined.

Put the tzatziki in the fridge to chill.

Zest and juice 1 whole lemon, avoiding the white pith.

Add 1/3 cup of olive oil to the lemon juice.

Add 3 tablespoons of capers to the mixture.

Mince 2 cloves of garlic and add to the dressing, whisking until combined.

Pat the salmon fillets dry and place them on a baking sheet with the skin side down.

Add a bag of frozen corn to the baking sheet, spreading it out evenly.

Drizzle olive oil over the salmon and corn, and season with salt and pepper.

Roast the salmon and corn together at 375°F for about 15 to 20 minutes until the salmon is fully cooked.

Add the cooked couscous to the dressing mixture and stir to combine.

Add the roasted corn to the couscous salad.

Chop a handful of fresh basil and add to the salad.

Add a whole container of crumbled feta cheese to the salad and gently stir everything together.

Plate the couscous salad and top with the roasted salmon and tzatziki.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens