Seared Salmon with Lemon Yogurt Sauce Over Cumin Veggies and Garlic Couscous

This light and elegant Mediterranean-inspired meal brings together perfectly seared salmon fillets, a colorful jumble of cumin-roasted vegetables and fluffy garlic couscous. The star of the show is the bright lemon yogurt sauce that ties everything together with a creamy, tangy finish.

Ready in just 30 minutes, this dish is packed with protein, fiber and bold flavors. It’s a satisfying weeknight dinner that feels special enough for entertaining, yet simple enough for any home cook to master.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Halve, peel and cut the red onion into ½-inch-thick wedges. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch-thick pieces. Cut the tomato into ½-inch-thick wedges. Trim and thinly slice the scallions, separating white parts from green parts. Zest the lemon and quarter it.
2. On a baking sheet, toss the onion, zucchini and tomato with a drizzle of olive oil, half the Fry Seasoning, half the cumin (use all cumin for 4 servings), salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes. (For 4 servings, divide between two baking sheets and roast on top and middle racks, swapping halfway.)
3. While the vegetables roast, heat a drizzle of cooking oil in a small pot over medium-high heat. Add the couscous and scallion whites; cook, stirring constantly, until fragrant, about 30 seconds. Stir in the veggie stock concentrate, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until the couscous is tender, 6-8 minutes. Drain any excess water if needed. Keep covered off heat.
4. In a small bowl, combine the lemon zest, yogurt, half the scallion greens, half the garlic powder, juice from one lemon wedge (two wedges for 4 servings) and a pinch of salt. Set aside.
5. Pat the salmon dry with paper towels and season all over with the remaining Fry Seasoning, salt and pepper. Heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crisp and the fish is almost cooked through, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more.
6. Stir the remaining scallion greens, remaining garlic powder and ½ tablespoon butter (1 tablespoon for 4 servings) into the couscous. Taste and adjust seasoning with salt and pepper. Divide the couscous, roasted vegetables and salmon between plates. Drizzle the salmon with the lemon yogurt sauce and 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 arctic char. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

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

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 fish.