Pan-Seared Lemon Herb Salmon

Name: Pan-Seared Lemon Herb Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets (6 ounce each, skin on or off); 0.5 pound asparagus spears (trimmed); 2 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon fresh parsley (chopped); 1 teaspoon fresh dill (chopped); 1 lemon (half for slices, half for juice); 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.75 cup couscous (uncooked); 1 cup vegetable broth

Flaky, pan-seared salmon with a bright lemon-herb sauce, accompanied by fluffy couscous and tender asparagus for a light yet satisfying dinner.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $9.34/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

2 salmon fillets (6 ounce each, skin on or off)
0.5 pound asparagus spears (trimmed)
2 tablespoon olive oil
1 tablespoon butter
1 tablespoon fresh parsley (chopped)
1 teaspoon fresh dill (chopped)
1 lemon (half for slices, half for juice)
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
0.75 cup couscous (uncooked)
1 cup vegetable broth

Instructions

Season both sides of the salmon fillets with garlic powder, salt, and black pepper. Set aside.
In a small saucepan, bring the vegetable broth to a boil. Stir in the couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
While the couscous cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the asparagus and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season lightly with salt and pepper. Remove asparagus from skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Place the salmon fillets skin-side down (if applicable) and cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through and easily flaked with a fork.
In the last minute of cooking the salmon, add the butter to the skillet. Once melted, squeeze the juice from half a lemon into the pan and stir gently to combine with the butter. Add fresh parsley and dill.
Serve the salmon immediately with the lemon-herb sauce drizzled over top. Arrange the couscous and asparagus alongside. Garnish with fresh lemon slices.

Notes

If you don't have fresh dill, you can increase the amount of fresh parsley slightly, or use a pinch of dried dill. Cooking time for salmon can vary based on thickness; adjust as needed.

Nutrition (per serving)

Calories: 635
Protein: 51.2 g
Carbohydrates: 38.4 g
Fat: 33.1 g
Fiber: 7.3 g
Sodium: 810 mg
Saturated Fat: 9.2 g
Sugar: 3.7 g
Cholesterol: 140 mg