Pan-Seared Salmon with Herbed Couscous and Roasted Root Vegetables
Ingredients
- 4 ouncessalmon fillet (skin-on)
- ¾ cupcouscous
- 1¼ cupvegetable broth
- 1 mediumcarrot
- 1 mediumparsnip
- 3 tablespoonolive oil
- 1lemon
- 4 sprigsfresh thyme
- 2 tablespoonfresh dill
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium carrot into 1/2-inch pieces
- 02
Dice 1 medium parsnip into 1/2-inch pieces
- 03
Chop fresh dill until you have 2 tablespoons
- 04
Cut 1 lemon into wedges
Method
- 01
Preheat oven to 425°F. Toss diced carrot and parsnip with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- 02
While vegetables roast, bring vegetable broth to a boil in a small pot. Stir in couscous, remove from heat, cover, and let sit for 5 minutes.
- 03
Season salmon fillet on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place salmon skin-side up and cook for 4 minutes until skin is crispy, then flip and cook for 2 more minutes until just cooked through.
- 04
Fluff couscous with a fork and stir in chopped fresh dill. Divide couscous and roasted vegetables among plates. Top with salmon fillet and a squeeze of fresh lemon juice.