Lemon Herb Salmon with Toasted Couscous and Zucchini Ribbon Salad

Bright, zesty and packed with fresh flavors, this lemon herb salmon is a weeknight dinner that feels special. The salmon gets a crispy golden crust thanks to a quick sear, while the Israeli couscous is toasted in butter for a nutty depth. A colorful zucchini ribbon salad adds crunch and tang, all tied together with a creamy lemon crema.

This dish is all about balance-rich salmon, tender couscous and a bright, herbaceous salad. It’s a complete meal that comes together in under 30 minutes, perfect for when you want something impressive without the fuss.

Log in to save recipes and build weekly shopping lists.

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 Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Cook until al dente, 6-8 minutes. Drain any excess liquid if needed. Cover and set aside.
3. Rinse salmon and pat dry with paper towels. Season all over with salt, pepper and Italian seasoning. 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 browned and crispy, 3-4 minutes. Flip and cook until firm and opaque, 3-4 minutes more. Transfer to a paper-towel-lined plate.
4. Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard core. Zest and halve the lemon; cut one half into two wedges. In a medium bowl, combine scallion greens, tomato and zucchini ribbons. Drizzle with olive oil and squeeze juice from the remaining lemon half. Season with salt and pepper and toss to combine.
5. Reserve ¼ teaspoon lemon zest. Fluff couscous with a fork, then stir in scallion whites and remaining lemon zest. Season with salt and pepper. In a small bowl, combine sour cream, reserved lemon zest, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Divide couscous between plates. Top with salmon and zucchini salad. Drizzle the lemon crema over everything. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute the salmon with another firm fish like trout or cod. Adjust cooking time based on thickness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for the lemon crema.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the couscous and salmon gently and enjoy the zucchini salad cold.