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Salmon And Couscous

Quick Lemon Garlic Salmon with Herbed Couscous Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 2 (6 to 8 oz) salmon fillets
  • 1 tsp plus 1 tbsp olive oil
  • ½ tsp kosher salt, plus more for the cooking water
  • ¼ tsp black pepper
  • 1 lemon, zest and juice divided
  • 2 garlic cloves, minced
  • 1 cup pearl couscous
  • 1 ¼ cups water or low-sodium vegetable broth
  • 2 tbsp unsalted butter, divided
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for serving

Method
 

  1. Pat the salmon dry, rub with 1 tsp olive oil, and season with the salt, pepper, and zest of half a lemon. Set a large nonstick skillet over medium-high heat.
  2. Add the 1 tbsp olive oil to the hot skillet. Sear the salmon flesh-side down for 4 minutes, flip, and cook 2 to 3 minutes more, until the fish flakes easily or reaches 125°F to 130°F. Transfer to a plate and cover loosely.
  3. Lower the heat to medium and melt 1 tbsp butter in the skillet. Stir in the garlic and cook 30 seconds, then add the couscous and toast 1 minute. Pour in the water or broth, a big pinch of salt, and the remaining lemon zest. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes.
  4. Fluff the couscous with a fork, then stir in the lemon juice, remaining 1 tbsp butter, and parsley. Serve the salmon on top of or next to the couscous with lemon wedges and any pan juices.

Notes

Let the salmon rest for a minute after searing so the juices settle into the fish. The couscous will absorb any extra liquid as it sits, so don’t worry if it looks a little loose right after fluffing.