Mediterranean Salmon Couscous Bowl with Cucumber-Feta Dressing

1. Preheat Oven and Prepare Salmon

Preheat your oven to 400 degrees F. Place the salmon fillets on a sheet pan and pat them dry. Drizzle them with the olive oil, ensuring they are evenly coated. Season the fillets with kosher salt, black pepper, 0.5 teaspoon of ground cumin, and ground turmeric. Take one lime half, coat the cut side with a bit of olive oil, and place it cut-side up in a corner of the pan. Roasting the lime will enhance its juice, making it sweeter and more flavorful. Place the pan on the center rack of the oven and roast for about 18 minutes, until the salmon is opaque on the outside and light pink on the inside.

2. Toast and Cook Couscous

While the salmon is roasting, toast the couscous. In a medium pot with a lid, add the couscous and cook over medium-high heat, stirring occasionally, for 3-4 minutes until it becomes fragrant. Toasting the couscous brings out a nutty flavor that enhances the dish. Add 3 cups of water and a pinch of kosher salt, then cover the pot and bring it to a boil. Reduce the heat and let it simmer for 8-10 minutes, until the couscous is tender. Drain any excess water, drizzle with a bit of olive oil to prevent sticking, and stir in the baby arugula. The residual heat will gently wilt the arugula, adding a fresh, peppery note to the couscous.

3. Prepare Dressing

For the dressing, in a medium bowl, combine the full-fat yogurt with 0.25 cups of water, the lime zest, and the juice of one lime. Whisk until the mixture is smooth. Stir in the remaining 0.5 teaspoon of ground cumin, 0.25 cups of crumbled feta, most of the chopped fresh flat-leaf parsley, and the diced Persian cucumber. Season with kosher salt to taste and set aside.

4. Combine Couscous and Dressing

Add the couscous and arugula mixture to the yogurt dressing and toss to coat everything evenly. The creamy dressing will blend beautifully with the warm couscous and arugula, creating a harmonious base for the salmon.

5. Flake Salmon

Remove the salmon from the oven and carefully take it off the skin. Flake the salmon into large chunks with a fork. Gently mix about half of the salmon into the couscous mixture, ensuring that the flavors meld together.

6. Serve

To serve, place the remaining salmon chunks on top of the couscous mixture. Squeeze the roasted lime half over the entire dish for an extra burst of citrusy goodness. Garnish with the sliced scallions, the remaining crumbled feta, and the rest of the chopped fresh mint leaves. Quarter the remaining lime half and serve it on the side for additional freshness.