Lemon Herb Salmon with Couscous
Flaky pan-seared salmon fillets seasoned with bright lemon and fresh herbs, served alongside quick-cooking couscous and a simple, refreshing cucumber-tomato salad.
- Prep: 8 min
- Cook: 10 min
- Total: 18 min
- Servings: 2
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $7.04/serving
Dietary
- Pescatarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Tags
- quick
- healthy
- fresh
- savory
Ingredients
- 0.75 pound salmon fillets (skin-on or off)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 lemon (half for juice, half sliced for garnish)
- 1 tablespoon fresh dill (chopped)
- 0.75 cup instant couscous
- 0.75 cup hot water
- 0.5 cup cucumber (diced)
- 0.5 cup cherry tomatoes (halved)
- 1 tablespoon red wine vinegar
- 1 pinch red pepper flakes
Instructions
- Season both sides of the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Once hot, place the salmon skin-side down (if applicable) and cook for 4-6 minutes, then flip and cook for another 3-4 minutes, or until cooked to your desired doneness. Squeeze half of the lemon juice over the cooked salmon and sprinkle with fresh dill. Remove from heat and keep warm.
- While salmon cooks, combine the instant couscous with hot water in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
- In a separate small bowl, combine the diced cucumber, halved cherry tomatoes, and red wine vinegar. Season with a pinch of red pepper flakes if desired.
- Serve the salmon fillets alongside the fluffy couscous and cucumber-tomato salad. Garnish with lemon slices.
Notes
To ensure the salmon cooks evenly and quickly, bring it to room temperature for about 10-15 minutes before cooking.
Nutrition (per serving)
- Calories: 490
- Protein: 38.2 g
- Carbohydrates: 30.1 g
- Fat: 24.5 g
- Fiber: 4.1 g
- Sodium: 780 mg
- Saturated Fat: 4.2 g
- Sugar: 3.5 g
- Cholesterol: 105 mg