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One Pan Salmon and Squash with Couscous

  • Author: B. Britnell
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 2/3 cup of giant couscous
  • 1 medium butternut squash, peeled and diced into 1 inch pieces
  • 2 tablespoons of oil
  • 14 ounce can of diced tomatoes, drained
  • 1/2 cup of vegetable broth
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of all spice
  • 1/4 teaspoon of cloves
  • 1/4 teaspoon of cayenne
  • 2 cloves of garlic, finely minced
  • 1415 ounce can of chickpeas, drained
  • Large handful of baby spinach
  • 4 fillets of salmon
  • 1/4 cup of cilantro, chopped (for topping)


  1. Pre-heat the oven to 400 degrees F.
  2. In a small bowl, combine all of the spices (from the sea salt to the cayenne). Set aside.
  3. On a large greased baking tray, spread out the squash and toss with the oil. Stir in the tomatoes, garlic, and stock and sprinkle with half of the seasoning and then toss to coat. Bake for 20 minutes.
  4. Remove from the oven and stir in the chickpeas and spinach. Place the salmon on top of the squash and chickpea mixture and sprinkle the remaining spices over top of the tray. Place back in the oven for 12-15 minutes or until the salmon is cooked through.
  5. While the salmon bakes, cook the couscous according the packing directions. Drain and set aside.
  6. Once done, take the salmon tray out of the oven. Place the salmon fillets on a separate plate and mix the couscous and cilantro into the squash and chickpea mixture.
  7. Spread the mixture evenly among four plates and top with the salmon plus a bit more fresh cilantro if desired.
  8. ENJOY!!!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes