“Mediterranean Sunset: A Delightful Israeli Dinner for Four”
Discover this delightful Mediterranean Sunset: A Delightful Israeli Dinner for Four, perfect for your next gathering or dinner party. Combining traditional Mediterranean ingredients with easy cooking methods, this stunningly presented meal is sure to impress your guests and satisfy their taste buds.
Allergens
Fish (Salmon), Olive
Ingredients
- 12 oz fresh salmon fillet
- 4 medium zucchini, spiralized
- 1 cup Israeli couscous
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup parsley, chopped
- 1/4 cup mint leaves, chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: Feta cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet, season with salt and pepper to taste, and bake for 15 minutes or until cooked through. Set aside to rest.
- Meanwhile, cook Israeli couscous according to package instructions. Fluff and set aside.
- In a large bowl, combine spiralized zucchini, cherry tomatoes, Kalamata olives, parsley, and mint leaves. Drizzle with 2 tbsp of olive oil and lemon juice. Season with salt and pepper to taste. Gently toss to combine.
- Assemble the dish: Place a scoop of cooked couscous on each plate, followed by a generous portion of the zucchini salad. Slice the salmon into portions and place atop the couscous. Drizzle with remaining olive oil and garnish with crumbled feta cheese if desired.
- Serve immediately and enjoy!
Chef’s Insight
Use high-quality olive oil for the best flavor.
Notes
Ensure the salmon is cooked through before serving.