Pan-Seared Salmon with Herbed Butter Couscous
Ingredients
- 4 ounces eachsalmon fillets (skin-on)
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 1 cupcouscous
- 1½ cupsvegetable broth
- 2 tablespoonsbutter
- ·fresh dill
- ·fresh parsley
- 1lemon
- 2 clovesgarlic
Prep
- 01
Mince 2 cloves garlic.
- 02
Roughly chop a small handful of fresh dill.
- 03
Roughly chop a small handful of fresh parsley.
Method
- 01
Bring vegetable broth to a simmer in a medium saucepan over medium heat.
- 02
While broth heats, pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side up in the pan and cook for 4 to 5 minutes until the skin is crispy and golden. Flip and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily. Transfer to a plate.
- 04
Stir couscous into the simmering broth, remove from heat, cover with a lid, and let sit for 5 minutes until the liquid is absorbed and couscous is tender.
- 05
Fluff couscous with a fork. Stir in butter, minced garlic, chopped dill, and chopped parsley. Squeeze juice from the lemon over the couscous and season with salt and pepper to taste.
- 06
Divide couscous among bowls, top each with a salmon fillet, and serve with lemon wedges.
Spice Tips
For warmth, add a pinch of cayenne pepper to the couscous butter mixture. A tiny grating of nutmeg adds depth without heat. A sprinkle of smoked paprika on the salmon before cooking adds subtle complexity.
Salmon cooks quickly, so have all ingredients prepped before you start cooking. Leftovers keep refrigerated for up to 2 days and reheat gently in a 300°F oven.