Pan-Seared Salmon with Herbed Lemon Couscous
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupscouscous
- 2¼ cupsvegetable broth
- 2lemon
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 3 tablespoonsolive oil
- 2 clovesgarlic
- ·salt
- ·black pepper
- 1 poundasparagus
Prep
- 01
Mince 2 cloves garlic
- 02
Chop 1/4 cup fresh dill
- 03
Chop 1/4 cup fresh parsley
- 04
Trim asparagus by snapping off woody ends
Method
- 01
Bring vegetable broth to a boil in a saucepan. Stir in couscous, then remove from heat and cover. Let sit 5 minutes.
- 02
While couscous steams, pat salmon fillets dry and season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook 4-5 minutes until the skin is crispy and the bottom is opaque.
- 04
Flip salmon and cook 2-3 minutes more until just cooked through. Transfer to a plate.
- 05
In the same skillet, add remaining 1 tablespoon oil. Toss in asparagus with a pinch of salt and cook 3-4 minutes, stirring occasionally, until tender-crisp.
- 06
Fluff couscous with a fork and stir in dill, parsley, and juice from 1 lemon. Taste and adjust seasoning with salt and pepper.
- 07
Divide couscous and asparagus among plates. Top each with a salmon fillet and a lemon wedge.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes to the couscous or a dash of smoked paprika to the salmon before searing. A pinch of fresh thyme or tarragon in place of dill shifts the flavor profile beautifully.
Skin-on salmon cooks more evenly and stays moist. If you prefer skinless fillets, reduce the initial cook time slightly and watch closely. This dish reheats poorly, so best served fresh.