Lemon Salmon with Herbed Couscous, Green Beans &Amp; Tomatoes

This lemon-infused salmon dish is a celebration of bright, citrusy flavors. Tender pearl couscous is toasted in butter, then cooked with scallions and Italian seasoning until perfectly al dente. Fresh green beans and grape tomatoes add color and crunch, while a simple lemon crema brings everything together.

Pan-seared salmon, seasoned with Italian herbs and cooked until crispy-skinned, sits atop the couscous. A drizzle of tangy lemon crema and a squeeze of fresh lemon juice complete the dish. It’s a restaurant-quality meal that comes together in just 20 minutes-perfect for busy weeknights.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
2. Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous, scallion whites and ½ tsp Italian Seasoning; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
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 constantly, until evenly coated, 30 seconds. Carefully add ¼ cup water and cover. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green, 1-3 minutes. Once liquid has absorbed, turn off heat. Taste and season with additional salt or pepper if desired; transfer to a plate.
4. Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt and pepper. Heat a large 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 fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
5. While salmon cooks, zest and quarter the lemon. Quarter the tomatoes. In a small bowl, combine sour cream, ¼ tsp lemon zest, salt and pepper.
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 between bowls or plates; top with salmon. Drizzle everything with the lemon crema. Serve with 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 cod. Adjust cooking time as needed.

What can I use instead of pearl couscous?

Regular couscous or orzo can be used, but cooking times may vary. Follow package instructions.

How do I store leftovers?

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