Lemon Herb Pan-Seared Salmon

Lemon Herb Pan-Seared Salmon

Flaky salmon fillets pan-seared to perfection, finished with a bright lemon-dill sauce, served alongside fluffy couscous and steamed broccoli.

Dietary

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Ingredients

Instructions

  1. Pat 4 salmon fillets dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down (if applicable) and sear for 4-6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily.
  3. While the salmon cooks, prepare the couscous. In a medium bowl, combine 1 1/2 cups instant couscous with 1 1/2 cups boiling water or vegetable broth. Cover and let stand for 5 minutes, then fluff with a fork. Season with a pinch of salt if desired.
  4. In a separate pan, steam 2 bags frozen broccoli florets according to package directions, or microwave until tender-crisp.
  5. Remove salmon from the skillet and set aside. Reduce heat to medium-low. Add 1 tablespoon olive oil, 2 minced cloves garlic, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh parsley to the skillet. Cook for 30 seconds until fragrant.
  6. Pour in 1/2 cup chicken broth and the juice of 1 lemon. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in 2 tablespoons butter and 1 zested lemon. Cook until the butter is melted and the sauce is slightly thickened, about 1-2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  7. Serve the pan-seared salmon with the lemon-herb sauce drizzled over top, alongside the fluffy couscous and steamed broccoli.

Notes

Ensure your skillet is hot before adding salmon for a crispy skin. Don't overcrowd the pan, cook in batches if necessary. Any leftover sauce is excellent over the couscous.

Nutrition (per serving)