Lemon Herb Salmon with Toasted Couscous and Artichoke Celery Salad

This vibrant dish brings together tender, flaky salmon seasoned with lemon and herbs, served alongside toasted pearl couscous and a refreshing artichoke-celery salad. The salad gets a tangy kick from lemon juice and a savory finish from shaved Parmesan, making every bite bright and satisfying.

Perfect for a weeknight dinner that feels special, this recipe is ready in under 30 minutes. The couscous is toasted in butter for a nutty flavor, then simmered with chicken stock until fluffy. Meanwhile, the salmon is pan-seared to golden perfection and finished with a squeeze of fresh lemon.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lemon. Thinly slice the celery on a diagonal. Thinly slice the artichoke hearts.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the couscous and cook, stirring, for 30 seconds. Stir in 1 cup water, the chicken stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While the couscous cooks, in a medium bowl, whisk together the lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge, salt and pepper. Add the celery and artichokes. Grate half the Parmesan into the bowl and toss to combine. Refrigerate until ready to serve.
4. Pat the salmon dry with paper towels and season all over with the remaining oregano, remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and squeeze juice from one lemon wedge over the salmon.
5. Slice the salmon crosswise. Divide the couscous, salmon and salad between plates. Grate the remaining Parmesan over the salad. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this dish ahead of time?

The couscous and salad can be prepared in advance. Cook the salmon just before serving for best texture.

What can I substitute for Israeli couscous?

Regular couscous or orzo can be used, but adjust cooking time according to package instructions.