Lemon Salmon with Herbed Israeli Couscous, Asparagus and Tomatoes

This lemon-infused salmon dish is a celebration of bright, citrusy flavors. Tender, butter-toasted Israeli couscous is paired with juicy tomatoes, sautéed asparagus and a double dose of lemon zest and juice. Pan-seared salmon, seasoned with Italian herbs, sits atop the couscous and everything is finished with a drizzle of tangy lemon crema.

Perfect for a quick and elegant weeknight dinner, this recipe brings together protein-rich salmon and vibrant vegetables in a harmonious, satisfying meal. The combination of textures-from the crispy salmon skin to the tender couscous and crisp asparagus-makes every bite delightful.

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Ingredients

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

1.5 tablespoon CremaView 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) SaltView 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

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim asparagus 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 asparagus and a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds. Carefully add ¼ cup water and cover with a lid. Cook, shaking occasionally, until asparagus begins to soften and turn bright green, 1-3 minutes. Once liquid has absorbed, turn off heat. Season with additional salt or pepper if desired.
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 crema, ¼ tsp lemon zest, salt and pepper.
6. Fluff couscous with a fork; stir in scallion greens, asparagus, 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 zesty crema. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, just thaw it completely in the refrigerator before cooking and pat dry thoroughly to ensure crispy skin.

What can I substitute for crema?

You can use sour cream or Greek yogurt mixed with a little lemon juice to achieve a similar tangy flavor.

Is this recipe gluten-free?

No, Israeli couscous is made from wheat. For a gluten-free version, use gluten-free couscous or quinoa.