Oven-baked salmon with couscous salad

Citrus, honey and Dijon mustard give oven-baked salmon a fresh and good taste. Serve with couscous salad and you have a simple and exciting dinner on the table.

Easy to make


20 min

Number of servings: 2


  • 800 g salmon fillet, without skin and bones
  • 1 lemon
  • 1 piece of lime
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon paprika powder
  • salt and pepper

Couscous salad

  • 3 dl couscous
  • 2 tablespoons butter
  • 2 dl peas, fresh
  • 1 red onion
  • 1 heart salad
  • 1 tbsp olive oil
  • salt and pepper


    • Cut salmon into serving pieces and place them in small bowls that you make from aluminum foil.
    • Squeeze lemon and lime juice, and mix with honey, Dijon mustard and paprika powder. Season with pepper.
    • Cut salmon into serving pieces, sprinkle with salt and place in a greased baking dish.
    • Put the marinade over the salmon and bake in the oven for approx. 8 minutes.

      Couscous salad

      • Boil couscous as directed on the package.
      • Add butter and stir in the couscous so it dissolves a little.
      • Add peas while the couscous is still hot, and leave until the peas are thoroughly heated.
      • Cut red onion into thin strips and shred heart salad into smaller pieces. Mix red onion and salad with the couscous, season with salt and pepper, and mix in olive oil.

      Serve oven-baked salmon with couscous salad and limes

      Tip: Oven-baked salmon may have a slightly raw core when you take it out of the oven. This will prevent the salmon from getting dry.