Pan-Seared Lemon Herb Salmon with Couscous

Flaky salmon fillets pan-seared to perfection with a bright lemon-herb seasoning, served alongside fluffy couscous and tender steamed green beans.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.39/serving

Dietary

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

Tags

• healthy
• quick
• sauté

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 1 teaspoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon dried dill
• 0.5 teaspoon garlic powder
• 2 tablespoon lemon juice (fresh)
• 1.5 cup couscous
• 1.5 cup vegetable broth
• 1 teaspoon butter
• 1 pound green beans (frozen)

Instructions

1. Pat salmon fillets dry with paper towels. In a small bowl, combine 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon dried dill, and 1/2 teaspoon garlic powder. Rub the seasoning mixture evenly over both sides of the salmon fillets.
2. Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable) in the skillet. Cook for 4-5 minutes until the skin is crispy and the salmon is cooked halfway up the sides.
3. Flip the salmon and cook for another 3-5 minutes, or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork. Drizzle 2 tablespoons fresh lemon juice over the cooked salmon. Remove from heat and set aside.
4. While salmon cooks, prepare the couscous: In a medium saucepan, bring 1 1/2 cups vegetable broth to a boil. Remove from heat, stir in 1 1/2 cups quick-cooking couscous and 1 teaspoon butter. Cover and let stand for 5 minutes, then fluff with a fork.
5. Steam 1 pound frozen green beans according to package directions, either in the microwave or on the stovetop, until tender-crisp.
6. Serve the pan-seared lemon-herb salmon alongside the fluffy couscous and steamed green beans.

Notes

Leftovers can be flaked and used in salads the next day. Adjust the amount of dill to your preference.

Nutrition (per serving)

• Calories: 420
• Protein: 37.5 g
• Carbohydrates: 29.5 g
• Fat: 16.5 g
• Fiber: 4.1 g
• Sodium: 350 mg
• Saturated Fat: 2.5 g
• Sugar: 0.7 g
• Cholesterol: 78 mg