Seared Salmon with Lemon-Dijon Sauce, Garlic Couscous &Amp; Roasted Brussels Sprouts

This seared salmon dish is light, bright and supremely satisfying. Perfectly pan-seared fillets rest on a bed of garlicky toasted couscous, all drizzled with a tangy mustard-lemon sauce swirled with butter and fresh zest. Roasted Brussels sprouts round out the plate for a simple yet elegant meal.

Ready in just 30 minutes, this recipe brings together vibrant flavors and textures. The crispy-skinned salmon pairs beautifully with the nutty couscous and caramelized sprouts, while the zesty sauce ties everything together. It’s an ideal weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim and halve Brussels sprouts lengthwise. Peel and mince garlic. Zest and quarter lemon.
2. Toss Brussels sprouts on a baking sheet with oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat oil in a small pot over medium-high heat. Add couscous, half the garlic and salt. Cook, stirring, until toasted and fragrant, 1-2 minutes. Add stock concentrate and 1 cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered.
4. Pat salmon dry; season with salt and pepper. Heat oil in a large nonstick pan over medium-high heat. Add salmon skin-side down; cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate. Wipe pan clean.
5. Dice 2 tbsp butter into ½-inch pieces. In a small bowl, combine mustard, juice from 2 lemon wedges, 1 tbsp water, ½ tsp sugar and lemon zest to taste. Heat oil in the same pan over medium heat. Add remaining garlic and a pinch of salt; cook until fragrant, 30-60 seconds. Whisk in lemon-Dijon mixture. Add butter one piece at a time, whisking constantly, until melted and sauce thickens, 1-2 minutes. Keep covered off heat.
6. Stir ½ tbsp butter into couscous until melted. Season with salt and pepper. Divide couscous and Brussels sprouts between plates. Top couscous with salmon; drizzle with lemon-Dijon sauce. Serve with lemon wedges.

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 as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo work well. Adjust cooking time and liquid according to package directions.

Can I make this recipe dairy-free?

Yes, replace butter with a dairy-free alternative or olive oil. The sauce will be slightly different but still delicious.