Pan-Seared Salmon with Lemon-Dijon Sauce, Garlic Couscous and Roasted Carrots

This salmon dish is light, bright and supremely satisfying. Pan-seared fillets with crispy skin rest on a bed of garlicky toasted couscous, drizzled with a tangy mustard-lemon sauce swirled with butter. Sweet roasted carrots round out the plate for a simple, delicious meal.

Perfect for a weeknight dinner that feels special, this recipe brings together bright citrus, rich salmon and earthy carrots in perfect harmony.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Zest and quarter lemon.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, 1-2 minutes. Add stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook couscous until tender, 6-8 minutes. Keep covered off heat until ready to serve.
4. While couscous cooks, pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
5. Dice 2 tbsp butter (4 tbsp for 4 servings) into ½-inch pieces. In a small bowl, combine mustard, 1 tbsp water, ½ tsp sugar, juice from two lemon wedges and as much lemon zest as you like. (For 4, use 2 tbsp water, 1 tsp sugar and juice from four wedges.) Heat a drizzle of oil in pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds. Whisk in mustard mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened, 1-2 minutes more. Keep covered off heat until ready to serve.
6. Stir ½ tbsp butter (1 tbsp for 4 servings) into pot with couscous until melted. Taste and season with salt and pepper if desired. Divide couscous and carrots between plates in separate sections. Top couscous with salmon and drizzle salmon with lemon-Dijon sauce. Serve with a squeeze of lemon juice and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time based on thickness.

What can I use instead of Israeli couscous?

Orzo, quinoa or small pasta shapes work well. Cook according to package directions and season with garlic and butter.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.