Buttered Salmon with Herbed Couscous and Roasted Tomatoes
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ cupscouscous
- 2¼ cupschicken or vegetable broth
- 2 cupscherry tomatoes
- 4 tablespoonsbutter
- 1fresh lemon
- ¼ cupfresh parsley
- 2 tablespoonsfresh dill
- 2 clovesgarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
Prep
- 01
Mince 2 cloves garlic and stir into the cooked couscous along with the herbs (or omit from couscous and save for another use).
- 02
Roughly chop fresh parsley (about 1/4 cup) and finely chop fresh dill (about 2 tablespoons).
- 03
Cut 1 fresh lemon in half for juicing.
Method
- 01
Preheat your oven to 425°F. Place cherry tomatoes on a small baking sheet, toss with 1 tablespoon olive oil, a pinch of salt and pepper. Roast for 10 minutes until they begin to blister.
- 02
While the tomatoes roast, bring the broth to a boil in a saucepan. Stir in the couscous and 1 tablespoon butter, then remove from heat, cover, and let stand for 5 minutes until fluffy. Fluff with a fork.
- 03
Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season salmon fillets on both sides with half the salt and pepper. When oil is shimmering, place salmon skin-side up in the pan and cook for 3 minutes until golden.
- 04
Transfer the skillet to the oven and bake the salmon for 8 to 10 minutes until just cooked through (the flesh should flake easily at the thickest part). Remove and top each fillet with 1/2 tablespoon butter.
- 05
Stir the warm couscous with the remaining 1 tablespoon butter, fresh parsley, and dill. Divide among four plates. Top with a salmon fillet and spoon the roasted tomatoes and their juices alongside. Squeeze fresh lemon over everything and serve immediately.
Spice Tips
For a touch of warmth, add a pinch of cayenne pepper or red pepper flakes to the roasted tomatoes before they go into the oven. A small pinch of smoked paprika complements salmon beautifully. If you like heat, finish with a grind of black pepper or a dash of hot sauce.
The beauty of this recipe is its speed — everything comes together in about 25 minutes. Salmon skin crisps beautifully in a hot skillet, and the oven finishes it gently. You can substitute halibut or sea bass if salmon isn't available. The roasted tomatoes add sweetness and acidity that brightens the whole plate.