Seared Salmon with Lemon Pearl Couscous

5 from 9 votes

Seared salmon served over lemon herb pearl couscous with sweet corn and peas. A fresh, vibrant Mediterranean weeknight dinner that’s easy and full of flavor.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mediterranean

Keyword: salmon with Israeli couscous, salmon with lemon pearl couscous, salmon with pearl couscous

Servings: servings

Calories: 716kcal

Author: Samantha Ferraro

Cost: $25

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

US Customary - Metric

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.

Nutrition