Tomato-Butter Salmon with Herbed Couscous
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupscouscous
- 2 cupschicken broth
- 2 cupscherry tomatoes
- 1shallot
- 3 clovesgarlic
- 3 tablespoonsfresh dill
- 2 tablespoonsfresh parsley
- 3 tablespoonsbutter
- 1 tablespoonolive oil
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Halve 2 cups cherry tomatoes.
- 02
Mince 1 shallot and 3 cloves garlic.
- 03
Chop 3 tablespoons fresh dill and 2 tablespoons fresh parsley.
- 04
Cut 1 lemon into wedges.
Method
- 01
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season salmon fillets with salt and pepper, then place skin-side up in the pan. Cook 4 minutes until the skin is crispy.
- 02
Flip the salmon skin-side down. Add halved cherry tomatoes and minced shallot around the fish. Cook 3 more minutes.
- 03
Push salmon and tomatoes to the edges of the pan. Pour 2 cups chicken broth into the center and bring to a simmer. Stir in 1 1/2 cups couscous.
- 04
Remove from heat, cover, and let sit 5 minutes until couscous absorbs the broth.
- 05
Uncover. Stir in minced garlic, remaining 2 tablespoons butter, chopped dill, and chopped parsley. Season with salt, pepper, and a squeeze of lemon juice. Serve immediately.
Spice Tips
For a peppery kick, add 1/2 teaspoon red pepper flakes with the garlic. A pinch of smoked paprika brightens the tomatoes without heat. Fresh tarragon works beautifully in place of dill for a more delicate anise note.