Smart Recipe Kitchen

2026-05-11

This dinner feels polished but stays weeknight-friendly. Serves 4.

Ingredients:

• 4 salmon fillets, about 5 to 6 ounces each
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 lemon, half sliced and half juiced
• 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
• 12 ounces green beans, trimmed
• 1 cup couscous
• 1 cup chicken broth or water
• 1 tablespoon butter

Instructions:

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Place the salmon on one side of the pan and the green beans on the other. Drizzle with 1 1/2 tablespoons olive oil total. Season everything with 3/4 teaspoon salt and the pepper. Top the salmon with lemon slices and dill.
3. Roast 12 to 15 minutes, until the salmon flakes easily and the green beans are tender.
4. Meanwhile, bring the broth or water, remaining 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, and butter to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and let stand 5 minutes.
5. Fluff the couscous with a fork and stir in the lemon juice. Serve with the salmon and green beans.

Why it works:

The lemon brightens the rich salmon, and couscous keeps the side simple and fast.

Timing:

Prep 10 minutes, cook 20 minutes, total about 30 minutes.