Lemon Herb Salmon with Couscous
Crisp-skin salmon, fluffy couscous, dill-parsley and lemon.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Skin-on salmon: dry it like you mean it. Water on the skin equals steam, and steam means no crackle. Press it with a paper towel for 30 seconds before it hits the pan.
Ingredients
Everything below makes 4 servings.
- 4salmon filletsskin-on, ~6 oz each, patted very dry
- 1 cupcouscous
- 1¼ cupsvegetable or chicken broth
- 2lemon1 juiced and zested, 1 cut into wedges
- 1 mediumshallotminced
- 2garlic clovesminced
- ¼ cupfresh dillchopped
- ¼ cupfresh parsleychopped
- 2 tbspcapersdrained, roughly chopped
- 4 tbspolive oil
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 38gprotein
- 40gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Pat salmon fillets very dry with paper towels. Season with ¾ tsp kosher salt and ¼ tsp black pepper.
- Zest 1 lemon, then juice it. Cut the rest into wedges.
- Mince shallot and garlic; chop dill, parsley, and capers.
Toast couscous
Heat olive oil in the small saucepan over medium. Add couscous; toast 60-90 seconds, stirring, until nutty.
2 min · hands onSteam couscous
Add broth and salt, bring to a boil, then immediately cover and remove from heat. Let stand 8-10 minutes - don't peek.
9 min · hands offSear salmon
Heat olive oil in the nonstick skillet over medium-high until shimmering. Place salmon skin-side down. Don't move it. Cook 4-5 minutes until the skin is crisp and the flesh has turned opaque 3/4 of the way up. Flip with a fish spatula; cook 1-2 minutes more for medium.
6 min · hands onHerb dressing
Whisk remaining olive oil, lemon juice, lemon zest, shallot, garlic, dill, parsley, capers, and remaining salt and pepper in a small bowl.
1 min · hands onPlate
Fluff couscous with a fork, transfer to plates. Top with salmon. Spoon herb dressing over the salmon and couscous. Serve with lemon wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook 4 min/side; skin-on or off both work.
Thinner; 2-3 min skin-side, 1 min flesh-side. Saves about 2 minutes.
Press 10 min, cut into 4 planks, sear 4 min/side until golden.
Cook 1 cup quinoa in 2 cups water; takes ~15 min total. Adds about 5 minutes.
What keeps
Salmon is best fresh-cooked - reheating overcooks it. Couscous keeps 4 days, reheats with a splash of water in microwave.
Make herb-lemon dressing ahead (keeps 3 days).
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