Lemon Herb Salmon with Couscous, Asparagus &Amp; Tomatoes

This vibrant dish brings together tender pan-seared salmon, seasoned with Italian herbs and a bed of buttery Israeli couscous loaded with fresh asparagus, juicy tomatoes and scallions. A double dose of lemon-zest and juice-adds bright citrus notes throughout.

A simple lemon crema made with sour cream and lemon zest ties everything together, making each bite creamy and tangy. It’s a quick, satisfying meal that feels special enough for a dinner party but easy enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Trim green beans if needed.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous, scallion whites and ½ teaspoon Italian seasoning; cook, stirring, until couscous is lightly toasted, 2-3 minutes. Add 1 cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until couscous is al dente, 6-8 minutes. Drain any excess liquid. Keep covered off heat.
3. While couscous cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring, for 30 seconds. Carefully add ¼ cup water and cover. Cook, shaking occasionally, until beans are bright green and tender, 1-3 minutes. Once liquid is absorbed, transfer beans to a plate.
4. Pat salmon dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Add salmon skin-side down and cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Remove from pan.
5. While salmon cooks, zest and quarter the lemon. Quarter the tomatoes. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper to make the crema.
6. Fluff couscous with a fork. Stir in scallion greens, green beans, tomatoes, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper. Divide couscous among plates, top with salmon and drizzle with crema. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, firm white fish like cod or halibut work well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and substitute butter with olive oil.