Pan-Seared Salmon with Lemon-Herb Couscous
Flaky pan-seared salmon fillets seasoned with fresh herbs, served alongside quick-cooking couscous infused with lemon and complemented by tender wilted spinach.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $6.23/serving
Dietary
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Protein
Tags
- fresh
- healthy
- quick
- sauté
Ingredients
- 4 salmon fillets (6-ounce)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 1.5 cup water
- 1 cup whole wheat couscous
- 0.5 lemon juice (juiced)
- 2 tablespoon fresh parsley (chopped)
- 0.5 teaspoon dried oregano
- 5 ounce spinach
Instructions
- Pat salmon fillets dry and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Bring 1 1/2 cups of water to a boil in a small saucepan. Stir in the whole wheat couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- While couscous cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork.
- To the fluffed couscous, stir in the lemon juice, chopped fresh parsley, and dried oregano.
- In the same skillet used for salmon (or a separate pan), quickly wilt the fresh spinach over medium heat for 2-3 minutes, until tender. You may need another teaspoon of olive oil if the pan is dry.
- Serve the pan-seared salmon immediately with the lemon-herb couscous and wilted spinach on the side.
Notes
If using skin-on salmon, cooking skin-side down first helps achieve a crispy skin. For extra flavor, a pinch of red pepper flakes can be added to the couscous.
Nutrition (per serving)
- Calories: 490
- Protein: 42.3 g
- Carbohydrates: 44.5 g
- Fat: 19.3 g
- Fiber: 6.8 g
- Sodium: 590 mg
- Saturated Fat: 3.4 g
- Sugar: 2.2 g
- Cholesterol: 105 mg