Salmon with Za'atar-Roasted Lemon Couscous
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupscouscous
- 2¼ cupsvegetable broth
- 3lemon
- 4 tablespoonsolive oil
- 2 teaspoonsza'atar
- 2 clovesgarlic
- ½ mediumred onion
- ¼ cupfresh parsley
- ·kosher salt
- ·black pepper
Prep
- 01
Zest 1 lemon and juice 1 lemon; slice the remaining 1 lemon into thin rounds.
- 02
Mince 2 cloves garlic.
- 03
Finely dice 0.5 medium red onion.
- 04
Roughly chop 0.25 cup fresh parsley.
Method
- 01
Preheat the oven to 425°F.
- 02
Bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Fold in 1 tablespoon olive oil, the minced garlic, and half the minced red onion. Season with salt and pepper to taste.
- 03
While the couscous rests, place salmon fillets skin-side down on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with za'atar, salt, and pepper.
- 04
Arrange the lemon slices around the salmon on the sheet. Drizzle the lemon slices with the remaining 1 tablespoon olive oil and a pinch of salt.
- 05
Roast for 12–14 minutes, until the salmon is opaque and flakes easily with a fork.
- 06
Divide couscous among four bowls. Top each with a salmon fillet and a few roasted lemon slices. Garnish with fresh parsley and remaining red onion. Squeeze extra lemon juice over the plate if desired.
Spice Tips
For a warmer edge, add a pinch of cayenne pepper to the za'atar rub on the salmon. If you prefer more herbaceous depth, stir a teaspoon of dried sumac directly into the couscous. A dash of hot sauce or harissa mixed into the finished couscous adds bright heat.
Za'atar—a Levantine blend of sumac, thyme, and sesame—brings a tangy, herbal punch that makes this feel restaurant-quality in 30 minutes. If you can't find za'atar, substitute 1 teaspoon dried oregano mixed with 0.5 teaspoon sumac or lemon zest. The roasted lemon wedges soften and turn jammy; squeeze them over everything.