Pan-Seared Salmon with Warm Tomato Couscous and Crispy Garlic
Ingredients
- 4 4-ouncesalmon fillets (skin-on)
- 1 cupcouscous
- 1½ cupchicken broth
- 1 can (14.5 ounce)diced tomatoes
- 5 clovesgarlic
- 3 tablespoonolive oil
- 1lemon
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Mince 5 garlic cloves.
- 02
Cut 1 lemon into wedges for serving.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon fillets on both sides with salt and pepper. Once oil shimmers, place salmon skin-side up in the pan and cook for 4–5 minutes until the skin is golden and crispy. Flip and cook 2–3 minutes more until just cooked through. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil and the sliced garlic. Cook over medium heat for 1–2 minutes until fragrant and starting to turn golden, stirring often.
- 03
Pour in chicken broth and diced tomatoes (with their juice). Stir in thyme and bring to a gentle simmer.
- 04
Stir in couscous, then remove from heat. Cover and let sit for 5 minutes until couscous is tender and liquid is absorbed.
- 05
Fluff couscous with a fork. Taste and adjust salt and pepper as needed. Divide couscous among bowls, top each with a salmon fillet, and squeeze fresh lemon juice over everything.
Spice Tips
Stir in a pinch of red pepper flakes when you add the tomatoes for gentle heat, or finish with fresh basil for brightness. A splash of white wine added with the broth deepens the pan sauce if you have it on hand.
Salmon skin crisps best in a dry pan—pat fillets dry before cooking. The tomato couscous keeps warm for 10 minutes covered, so feel free to let salmon rest briefly before plating.