Pan-Seared Salmon with Lemon-Herb Couscous

Name: Pan-Seared Salmon with Lemon-Herb Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 5 ounce salmon fillet; 1 tablespoon olive oil; 0.5 lemon (half, juiced and sliced); 0.5 teaspoon dried dill; 6 asparagus spears (trimmed); 0.5 cup instant couscous (uncooked); 0.75 cup chicken broth; 1 tablespoon fresh parsley (chopped); 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Flaky pan-seared salmon infused with lemon and herbs, served alongside fluffy, quick-cooking couscous and tender roasted asparagus.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.50/serving

Dietary

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

Ingredients

5 ounce salmon fillet
1 tablespoon olive oil
0.5 lemon (half, juiced and sliced)
0.5 teaspoon dried dill
6 asparagus spears (trimmed)
0.5 cup instant couscous (uncooked)
0.75 cup chicken broth
1 tablespoon fresh parsley (chopped)
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat oven to 400°F. Line a small baking sheet with foil.
Pat salmon fillet dry with paper towels. Season both sides with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried dill.
Toss asparagus spears with 1 teaspoon olive oil and a pinch of salt and pepper. Spread on the prepared baking sheet. Roast for 10-12 minutes, or until tender-crisp.
While asparagus roasts, heat the remaining olive oil in a small non-stick skillet over medium-high heat. Once shimmering, add the salmon skin-side down (if skin-on) and cook for 4-5 minutes, until skin is crispy and golden. Flip and cook for another 3-4 minutes, or until salmon is cooked through and flaky.
Meanwhile, bring 3/4 cup chicken broth to a boil in a small saucepan. Remove from heat, stir in 1/2 cup instant couscous, cover, and let sit for 5 minutes. Fluff with a fork, then stir in the juice of 1/4 lemon and 1 tablespoon fresh parsley.
Serve the pan-seared salmon with lemon-herb couscous and roasted asparagus, garnished with fresh lemon slices.

Notes

Leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 485
Protein: 37.1 g
Carbohydrates: 44.5 g
Fat: 18.2 g
Fiber: 5.4 g
Sodium: 810 mg
Saturated Fat: 2.8 g
Sugar: 3.1 g
Cholesterol: 75 mg