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

This light yet satisfying meal brings together the rich flavors of seared salmon, aromatic cumin-spiced vegetables and fluffy couscous, all tied together with a tangy lemon yogurt sauce. It’s a perfect weeknight dinner that feels elegant but comes together quickly.

The salmon is seasoned with a savory fry seasoning blend and pan-seared until the skin is crispy and the flesh is flaky. Meanwhile, a colorful jumble of zucchini, tomato and red onion roasts with cumin and the couscous is cooked with scallions and garlic for extra depth. A dollop of homemade lemon yogurt sauce adds a refreshing finish.

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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

8 ounce BroccoliView 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 whites from greens. Zest and quarter the lemon.
2. On a baking sheet, toss the onion, zucchini and tomato with a drizzle of olive oil, half the Fry Seasoning, half the cumin, salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
3. While the vegetables roast, heat a drizzle of 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 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. 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 and a pinch of salt. Set aside.
5. Pat the salmon dry with paper towels; 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. Add the salmon, skin side down; 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 into the pot with the couscous. Taste and adjust seasoning with salt and pepper if desired. Divide the couscous, roasted vegetables and salmon between plates. Top 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 other firm fish like cod or halibut. Adjust cooking time as needed.

Is there a substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time and liquid according to package directions.

How do I store leftovers?

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