Lemon Herb Salmon with Toasted Israeli Couscous and Zucchini

This vibrant dish brings together tender, flaky salmon with a sunny lemon-herb crust and a bed of toasted Israeli couscous studded with zucchini and tomato. The couscous is first browned in butter for a nutty depth, then simmered in broth until perfectly al dente. Sautéed zucchini and fresh tomato add color and texture, while a squeeze of lemon brightens every bite.

Pan-seared salmon fillets are dusted with Italian seasoning and cooked until golden and crisp on the outside, yet moist inside. Finished with a dollop of sour cream and a sprinkle of scallions, this restaurant-quality meal comes together in under 30 minutes-ideal for a busy weeknight.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add Israeli couscous and cook until al dente, about 8-10 minutes. Drain and set aside.
2. While couscous cooks, cut zucchini into half-moons. Dice tomato. Slice scallions, separating white and green parts. Zest and juice the lemon.
3. Pat salmon dry with paper towels. Season both sides with salt, pepper and Italian seasoning.
4. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add salmon skin-side down (if skin-on) and cook 4-5 minutes until golden. Flip and cook 2-3 minutes more for medium. Transfer to a plate.
5. In the same skillet, melt 1 tablespoon butter over medium heat. Add zucchini and cook 3-4 minutes until tender. Add tomato and white parts of scallions; cook 1 minute. Season with salt and pepper. Remove vegetables and set aside.
6. Reduce heat to medium. Add remaining 1 tablespoon butter and couscous to the skillet. Toast, stirring, for 2 minutes. Stir in chicken stock concentrate, ¼ cup water and lemon zest. Simmer 1 minute until liquid is absorbed.
7. Return vegetables to the skillet with couscous. Stir in sour cream and lemon juice to taste. Adjust seasoning.
8. Serve salmon over couscous mixture. Garnish with scallion greens and additional lemon wedges if desired.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous steams quickly and may become mushy if boiled. Adjust cooking according to package directions.

What can I substitute for chicken stock concentrate?

Use ½ cup of low-sodium chicken broth and reduce the added water accordingly. Alternatively, vegetable broth works well.

How do I know when the salmon is cooked?

The salmon should be opaque and flake easily with a fork. An internal temperature of 125°F (52°C) for medium or 135°F (57°C) for well-done.