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Caribbean Salmon

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Caribbean Salmon

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Course: Main Course
Cuisine: American
Keyword: Caribbean Salmon
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 659kcal


  • 12 ounce salmon
  • 1/2 teaspoon dill weed, dried
  • 1 cup pineapple
  • 1 1/2 cup couscous, dry
  • 2 medium orange
  • 1 medium cucumber
  • 1 cup cherry tomatoes
  • 1 clove garlic
  • 12 spear asparagus
  • 1/4 cup olive oil
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon salt
  • 1 medium lemon


  • Preheat oven to 400 degrees. Place salmon in a baking dish, season with dill, cover with pineapple chunks.  Bake for 15 minutes, or until fish becomes flakey.
  • While salmon bakes, make your couscous as directed on the package.
  • Peel orange, split into wedges and cut in half.  Slice and quarter cucumber, cut tomatoes in half and mince garlic. Cut asparagus tips off of asparagus stalk; store stalk in a ziplock bag to use for another meal.  Mix oranges, cucumbers, tomatoes, asparagus tips and minced garlic with cooked couscous.
  • Whisk together olive oil, seasonings, and juice of one lemon; add to couscous, toss together to coat.
  • Serve salmon with salad. (Serving size: 3 ounces salmon, 1 cup salad)
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Calories: 659kcal | Carbohydrates: 79g | Protein: 30g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 213mg | Fiber: 11g | Sugar: 9g

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