Pan-Seared Salmon with Herbed Couscous and Burst Tomatoes
Ingredients
- 4 4 oz eachsalmon fillets (skin-on)
- 1 cupcouscous
- 1½ cupschicken broth
- 1½ cupscherry tomatoes
- 3 clovesgarlic
- 1fresh lemon
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh dill and 1/4 cup fresh parsley. Reserve a pinch of each for garnish.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Season salmon fillets on both sides with salt and pepper.
- 02
When the oil shimmers, place salmon skin-side up in the pan. Cook for 4 minutes until the skin is crispy and golden, then flip and cook 2 more minutes. Transfer to a plate.
- 03
Add remaining 2 tablespoons olive oil to the pan. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in chicken broth and bring to a boil. Stir in couscous and return to a boil. Remove from heat, cover, and let sit for 5 minutes.
- 05
Fluff the couscous with a fork. Stir in the fresh dill and parsley, reserving some for garnish.
- 06
Nestle the salmon back into the pan, skin-side up, among the couscous. Add cherry tomatoes around the fillets.
- 07
Cover and return to medium heat for 2 minutes until tomatoes soften slightly and everything is warm. Finish with lemon juice and a squeeze of fresh lemon wedges. Top with reserved herbs and serve.
Spice Tips
For a hint of warmth, add 1/4 teaspoon red pepper flakes when sautéing the garlic. A pinch of smoked paprika on the salmon before searing adds subtle depth. Finish with a grind of fresh black pepper and a drizzle of good olive oil for brightness.
This entire recipe comes together in 25 minutes. If using frozen salmon, thaw it completely in the refrigerator before cooking. You can substitute white wine or vegetable broth for chicken broth.