Lemon Herb Salmon with Israeli Couscous and Zucchini Ribbon Salad

This bright and vibrant dish brings together tender salmon fillets seasoned with Italian herbs, paired with fluffy Israeli couscous and a refreshing zucchini ribbon salad. The lemon zest and juice tie everything together, creating a meal that feels both elegant and effortless.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes using simple ingredients. The salmon is pan-seared until crispy-skinned, while the couscous is toasted in butter for a nutty flavor. A quick creamy lemon sauce drizzled on top adds the final touch.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water and the chicken stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until couscous is al dente, 6-8 minutes. Drain any excess liquid if needed. Cover and set aside.
3. While couscous cooks, pat salmon dry with paper towels. Season all over with 1 teaspoon Italian seasoning, salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick 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.
4. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard core. Zest and quarter the lemon. In a medium bowl, combine scallion greens, tomato and zucchini ribbons. Drizzle with olive oil and juice from half the lemon. Season with salt and pepper and toss to combine.
5. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Fluff couscous with a fork; stir in scallion whites and remaining lemon zest. Season with salt and pepper.
6. Divide couscous between bowls or plates. Top with salmon and zucchini salad. Drizzle the crema over everything. 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 Israeli couscous?

Regular couscous, quinoa or rice would work well. Note that cooking times and liquid amounts will vary.

How do I store leftovers?

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