Description
A flavorful and easy-to-make dish featuring tender salmon fillets paired with herbed pearl couscous. This recipe balances savory herbs, garlic, and a hint of lemon zest to create a delightful and healthy meal in just 30 minutes.
Ingredients
Scale
Salmon
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest (optional)
Herbed Pearl Couscous
- 1 cup pearl couscous
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Prepare the salmon: Pat the salmon fillets dry and brush them with 1 tablespoon olive oil. Season both sides with salt, pepper, garlic powder, dried thyme, and optional lemon zest. Set aside.
- Cook the pearl couscous: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic, dried thyme, and paprika, sautéing briefly until fragrant, about 1 minute. Add the pearl couscous and stir to coat with the oil and spices. Pour in the vegetable broth (or water), bring to a boil, then reduce heat to low. Cover and simmer for about 10 minutes, or until the couscous is tender and liquid is absorbed.
- Cook the salmon fillets: While the couscous cooks, heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes without moving, until the skin is crisp and the salmon is cooked halfway through. Flip the fillets and cook for another 3-4 minutes, or until desired doneness is reached.
- Finish the couscous: Once the couscous is cooked, remove from heat and stir in chopped fresh parsley and lemon juice. Adjust seasoning with salt and pepper to taste.
- Serve: Plate the herbed pearl couscous alongside the cooked salmon fillets. Garnish with additional parsley or lemon wedges if desired. Enjoy your nutritious and delicious meal!
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- If you prefer, bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes instead of pan-searing.
- For a spicier version, add a pinch of cayenne pepper to the couscous while cooking.
- Make sure not to overcook salmon to keep it moist and tender.
- Leftover couscous can be stored in an airtight container in the refrigerator for up to 3 days.
