Pan-Seared Salmon with Lemon Herb Couscous and Roasted Asparagus
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 1½ cupscouscous
- 2¼ cupschicken broth
- 2lemon
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 1 poundasparagus
- 4 tablespoonolive oil
- 3 clovegarlic
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Zest 1 lemon and juice both lemons.
- 02
Chop 1/4 cup fresh dill and 1/4 cup fresh parsley.
- 03
Mince 3 cloves garlic.
- 04
Trim woody ends from 1 pound asparagus.
Method
- 01
Preheat oven to 400°F. Bring chicken broth to a boil in a small pot, then stir in couscous, 1 tablespoon of lemon juice, and 1/4 teaspoon salt. Remove from heat, cover, and let sit 5 minutes.
- 02
Meanwhile, toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 12 minutes until tender and lightly browned.
- 03
While asparagus roasts, 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. Carefully flip and cook skin-side down for 3 to 4 minutes, until the flesh is opaque and flakes gently.
- 04
Fluff couscous with a fork and stir in chopped dill, chopped parsley, minced garlic, remaining lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon pepper.
- 05
Divide couscous among plates, top with a salmon fillet, and serve alongside roasted asparagus. Garnish with lemon wedges.
Spice Tips
For warmth and depth, add a pinch of smoked paprika to the couscous. A touch of red pepper flakes scattered over the salmon brings gentle heat. Finish with a whisper of ground cumin for earthiness.
Couscous can be made up to 2 hours ahead and served at room temperature or gently reheated. Salmon cooks best when brought to room temperature 10 minutes before cooking.