Pan-Seared Salmon with Lemon-Herb Couscous and Charred Broccolini
Ingredients
- 4 6-ouncesalmon fillets (skin-on)
- 1 cupcouscous
- 1½ cupvegetable broth
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 2lemon
- 1 poundbroccolini
- 5 tablespoonolive oil
- 3 clovegarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Zest and juice 2 lemons.
- 02
Chop 1/4 cup fresh dill.
- 03
Chop 1/4 cup fresh parsley.
- 04
Mince 3 cloves garlic.
- 05
Trim broccolini stems and cut into 2-inch pieces if needed.
Method
- 01
Bring vegetable broth to a boil in a small saucepan. Stir in couscous, remove from heat, cover, and let sit for 5 minutes until liquid is absorbed.
- 02
While couscous rests, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place salmon skin-side up in the pan and cook for 4 minutes without moving, until skin is crispy.
- 03
Flip salmon and cook for another 3 minutes until just cooked through (the center should still have a slight translucent line). Transfer to a plate.
- 04
In the same skillet, add 2 tablespoons olive oil and broccolini. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until charred and tender. Season with salt and pepper.
- 05
Fluff couscous with a fork and stir in chopped dill, parsley, 1 tablespoon olive oil, juice of 1 lemon, minced garlic, salt, and red pepper flakes.
- 06
Divide couscous among plates, top with salmon and broccolini, and serve with lemon wedges.
Spice Tips
For a touch of warmth, increase red pepper flakes to 1/2 teaspoon. A drizzle of finishing oil (good-quality olive oil or herb-infused) adds richness. A small pinch of smoked paprika on the salmon just before serving deepens the flavor without heat.
Salmon cooks quickly, so don't walk away from the pan. If your fillets are thicker than 1.5 inches, give them an extra 1–2 minutes on the second side. You can swap broccolini for asparagus or snap peas.