Cumin-Seared Salmon with Lemon Yogurt Sauce and Garlic Couscous

This vibrant dish brings together perfectly seared salmon, tender couscous and a colorful medley of cumin-roasted vegetables. The star is the bright, tangy lemon yogurt sauce that ties everything together with a refreshing finish.

Inspired by North African flavors, this meal is both satisfying and wholesome. It’s a wonderful way to enjoy a restaurant-quality dinner at home without complicated steps.

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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

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve, peel and cut red onion into ½-inch wedges. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch pieces. Cut tomato into ½-inch wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss onion, zucchini and tomato on a baking sheet with a drizzle of olive oil, half the Fry Seasoning, half the cumin, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring, until fragrant, about 30 seconds. Stir in stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until couscous is tender, 6-8 minutes. Drain excess water if needed. Keep covered off heat.
4. In a small bowl, combine 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 salmon dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high heat. Add salmon skin-side down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until opaque, 1-2 minutes more.
6. Stir remaining scallion greens, remaining garlic powder and ½ tablespoon butter into the couscous. Season with salt and pepper if desired. Divide couscous, roasted vegetables and salmon between plates. Top salmon with yogurt sauce and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, reduce liquid and cooking time.

How do I know when the salmon is done?

The salmon should flake easily with a fork and be opaque throughout. An instant-read thermometer should read 145°F at the thickest part.

Can I make this dish ahead?

The components are best fresh, but you can roast the vegetables and cook the couscous a day ahead. Reheat gently and sear the salmon just before serving.