Pan-Seared Salmon with Lemon-Dill Couscous and Roasted Asparagus
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupscouscous
- 2¼ cupschicken or vegetable broth
- ¼ cupfresh dill
- 2lemon
- 1 lbasparagus
- 5 tablespoonsolive oil
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 clovesgarlic
- 2 tablespoonsunsalted butter
Prep
- 01
Zest 1 lemon and juice both lemons.
- 02
Mince 2 cloves garlic.
- 03
Chop fresh dill (about 1/4 cup).
- 04
Trim woody ends from 1 lb asparagus.
Method
- 01
Preheat oven to 425°F. Toss asparagus with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of pepper on a baking sheet. Roast for 12 minutes until tender-crisp.
- 02
While asparagus roasts, bring broth to a boil in a small pot. Stir in couscous, remove from heat, cover, and let sit 5 minutes. Fluff with a fork and set aside.
- 03
Pat salmon fillets dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 04
Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes without moving.
- 05
Flip salmon and cook skin-side down for another 3–4 minutes, until the flesh is opaque and flakes easily. Transfer to a plate.
- 06
Stir butter, dill, minced garlic, and the juice of 1 lemon into the warm couscous. Taste and adjust seasoning with salt and pepper. Divide among serving bowls.
- 07
Top each bowl with a salmon fillet and a portion of asparagus. Serve with lemon wedges.
Spice Tips
For subtle warmth, add 1/4 teaspoon smoked paprika when seasoning the salmon. A pinch of cayenne in the couscous adds gentle heat without overwhelming the lemon-dill flavor. Fresh tarragon works beautifully if you don't have dill, or use a combination of both.
Salmon skin crisps best when the pan is hot and dry — pat the fillets thoroughly before cooking. The recipe can be prepped up to 2 hours ahead; cook just before serving for best texture. Leftovers keep, covered, for 1 day.