Perfectly seared salmon is served over chewy pearl couscous with sweet pops of corn and peas, all tossed in a bright lemon herb dressing. It’s a simple one-pan Mediterranean dinner that’s fresh, vibrant and one you’ll want on repeat!
About This Recipe
If you love simple weeknight Mediterranean dinners, you will absolutely love this seared salmon with lemon pearl couscous. The salmon is cooked until lightly charred on the outside and perfectly tender in the center, then served over chewy pearl couscous with sweet pops of corn and peas throughout.
Everything is tossed in a bright lemon herb vinaigrette that brings all of those fresh, vibrant flavors together. And the best part is that the couscous is cooked in the same pan as the salmon, soaking up all of that savory flavor.
Pearl couscous, also known as Israeli couscous, isn’t actually couscous at all. It’s a small toasted pasta that becomes perfectly tender and chewy as it cooks and absorbs broth beautifully. It’s one of my favorite pantry staples because it pairs well with just about anything, from seafood and chicken to roasted vegetables.
If you’re looking for more inspiration, try my One Pot Pearl Couscous with Chicken and Saffron or Roasted Vegetables with Pearl Couscous.
📋 Ingredients
- Salmon: Look for thicker center-cut fillets, if possible, since thinner pieces can overcook. I like to keep the skin on, so it holds the filet well, or you can remove the skin before or after cooking if you prefer.
- Pearl Couscous: Also called Israeli couscous, this is a small pasta made from semolina that becomes tender and chewy as it cooks. Unlike traditional couscous, which is very fine, pearl couscous holds its shape and absorbs broth beautifully, making it perfect for one-pan meals.
- Corn and Peas: Frozen corn kernels and peas keep this recipe simple and weeknight-friendly. They warm quickly and add sweetness and color. In the summer, fresh grilled corn would be a fabulous addition.
- Lemon Herb Dressing: A simple mix of fresh lemon juice, olive oil, Dijon mustard, and chopped parsley. The warm couscous absorbs the dressing, making every bite bright and flavorful.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
Have fun customizing. This recipe is incredibly versatile.
- Switch up the Veggies: Instead of peas, try fava beans, edamame, or even chopped green beans.
- Add more Vegetables: Roasted zucchini, cherry tomatoes, or sautéed spinach.
- Finish with Cheese: Crumbled feta cheese is a delicious finishing touch.
- Change the Herbs: Swap parsley for basil, dill, or mint, or use a combination of herbs.
- Other Seafood Options: Instead of salmon, try shrimp, cod, or halibut.
⏲️ Instructions
Sear the Salmon: Cook the salmon until lightly charred on the outside and tender in the center, then set aside while you prepare the couscous.
Toast the Pearl Couscous: After sautéing the shallot and garlic, toast the couscous for 2-3 minutes.
Add Stock: Pour in the broth, cover and bring to a simmer. Cook for about 10 minutes until liquid has absorbed.
Stir in the Peas and Corn: Add the vegetables during the last few minutes so they stay bright and sweet.
Make the Lemon Dressing: Whisk together fresh lemon juice, olive oil, Dijon mustard and herbs. Drizzle over couscous and toss to combine.
Assemble and Serve: Top the couscous with the seared salmon and serve with charred lemon wedges and additional chopped parsley.
📍 Recipe Tips
- Pat the Salmon Dry: Use paper towels to gently pat the salmon dry. This helps the seasoning stick and ensures the salmon sears properly instead of steaming.
- Check for Bones: Run your fingers over the salmon and remove any pin bones, or ask your fishmonger to do this for you.
- Start Skin-Side Down: Searing the salmon skin-side down first creates crispy skin and helps the fillet hold its shape.
- Don’t Move the Salmon Too Soon: Let it cook until it releases easily from the pan before flipping. A flexible fish spatula works well for this.
- Toast the Pearl Couscous: Toasting the couscous for a minute before adding the liquid adds a slightly nutty flavor.
- Be Generous with the Dressing: Pearl couscous absorbs flavor well, so don’t be shy with the lemon herb dressing.
Serving Suggestions
Salmon with pearl couscous is a complete meal on its own, but here are a few additions to round it out.
- Garnish with crumbled feta cheese or extra lemon dressing drizzled on top.
- Serve with charred lemon wedges.
- Add a dollop of tzatziki sauce.
- Serve alongside a chopped tomato and cucumber salad.
More Salmon Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Seared Salmon with Lemon Pearl Couscous
Equipment
Ingredients
For the salmon and couscous
- 4 salmon fillets about 5-6 ounces each
- Kosher salt and black pepper
- 2 tablespoons olive oil plus more if needed
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 1 ½ cups pearl couscous
- 2 cups vegetable stock
- ½ cup frozen peas
- ½ cup frozen corn
For the lemon herb dressing
- 3 tablespoons fresh lemon juice
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- ¼ cup chopped fresh parsley
- Kosher salt and black pepper to taste
For serving
- Charred lemon wedges
- Extra chopped parsley
Instructions
- Sear the salmon. Season the salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the salmon and cook 3–4 minutes per side, until lightly charred and cooked through. Transfer to a plate and set aside.
- Sauté the aromatics. In the same pan, add more oil if needed and sauté the shallot for 2–3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
- Toast the couscous. Add the pearl couscous and toast for 2–3 minutes, stirring often, until lightly golden.
- Cook the couscous. Pour in the stock and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes, or until the couscous is tender and most of the liquid is absorbed.
- Add the vegetables. Stir in the peas and corn during the last 2–3 minutes of cooking to warm through.
- Make the dressing. Whisk together the lemon juice, olive oil, Dijon, parsley, salt, and pepper.
- Finish and serve. Remove the couscous from heat and toss with the lemon herb dressing. Fluff and adjust seasoning as needed. Serve with the seared salmon on top and charred lemon wedges.
Notes
- Toast the couscous: Toasting adds extra flavor and helps the couscous stay pleasantly chewy.
- Use broth for more flavor: Cooking the couscous in stock makes a big difference compared to water.
- Add the dressing off heat: Tossing the lemon dressing at the end keeps the flavors bright and fresh.
- Taste before serving: Adjust salt, lemon, and herbs right before serving for the best balance.
- Char the lemons: This adds subtle sweetness and depth to the finished dish.
