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Herbed Pearl Couscous and Salmon

A delightful one-pan meal featuring flaky, perfectly cooked salmon fillets served over tender pearl (Israeli) couscous, all tossed in a vibrant lemon-herb sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Healthy, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets 6-ounce each, skin-on or off
  • 1 tbsp olive oil for salmon, plus more for couscous
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup pearl couscous uncooked (Israeli couscous)
  • 2 cloves garlic minced
  • 1.5 cups chicken or vegetable broth low sodium
  • 0.5 lemon zest and juice
  • 0.25 cup fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped (optional)
  • 1 tbsp fresh chives finely chopped (optional)

Equipment

  • Large Skillet with Lid
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons

Method
 

  1. Pat salmon fillets dry and season generously with salt and pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear salmon, skin-side down, for 4-5 minutes until crispy. Flip and cook for another 2-4 minutes, until cooked through. Remove salmon and set aside, tented with foil.
  3. In the same skillet, add another 1 tbsp olive oil (if needed). Sauté minced garlic for 1 minute until fragrant. Add pearl couscous and toast for 2-3 minutes, stirring, until lightly golden.
  4. Pour in the broth. Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until liquid is absorbed and couscous is tender. Fluff with a fork.
  5. Stir lemon zest, lemon juice, and chopped fresh parsley, dill, and chives into the couscous. Taste and adjust seasoning.
  6. Serve couscous with salmon fillets on top. Drizzle with extra olive oil or lemon juice if desired.

Notes

For added vegetables, sauté diced red onion or bell pepper with garlic. For a stronger herb flavor, prepare a separate lemon-herb vinaigrette to drizzle over the finished dish.