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Baked Alaskan Wild Caught Salmon

Serves 3


  • 3 Wild Caught Salmon
  • 2 Lemons
  • 4 Garlic Cloves 
  • 1/3 of Leek Sliced
  • 1/2 Cup Olive Oil 
  • 2 Tablespoons Butter 
  • 1 Cup Cous Cous
  • 8 to 10 leaves of Kale and/or Chard (or both)
  • 4 Sprigs Fresh Dill
  • 2 Sprigs Fresh Thyme
  • 3 to 4 Fresh Leaves of Lemon Balm 
  • Salt to Taste

(Optional; 1 Cup Vegetable Broth for Cous Cous Water)

Baked in my favorite Le Creuset Braiser

Preheat oven to 375 F


  1. Drizzle 1 Teaspoon of oil on your oven safe baking dish (with a lid). Lay out a piece of parchment papper (the oil will let you form the papper to the dish).
  2. Lay out your salmon, top with 1/4 cup oil, the juice of one lemon, and 2 slice garlic cloves.
  3. Slice the other lemon into thin slices and lay over salmon, top with fresh dill, lemon balm, and thyme. Add salt to taste.
  4. Bake for 15 minutes.
  5. Then turn on Broiler remove lid and broil for 2 to 4 minutes (keep an eye on this)


  1. In a small pot add one cup water (or vegetable broth) with 2 tablespoon butter and let it come to a light boil. Add Cous Cous and stir. Cover and let sit for 2 minutes, stir again and remove heat. Leave lid on and set aside.
  2. Wash Kale and Chard

Butter Sauce:

  1. In a small pan add 2 chopped garlic cloves, sliced leeks, 1 tablespoon of butter and 1/4 cup olive oil. (Double for more sauce).


Lay out the cous cous, layer with kale and chard, salmon and top with sauce 🙂


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