Lemon Herb Salmon with Couscous and Zucchini

Bright, citrusy and full of fresh flavors, this dish brings together tender pan-seared salmon with a bed of buttery Israeli couscous studded with zucchini and tomato. A double dose of lemon-zest and juice-adds a sunny kick, while a simple lemon crema ties everything together.

Perfect for a quick weeknight dinner, this recipe is ready in under 30 minutes and uses just one pan for the salmon and vegetables. The couscous is toasted in butter with scallions and Italian seasoning for extra depth, then fluffed and mixed with sautéed zucchini, fresh tomato and scallion greens. It’s a complete meal that feels special but comes together easily.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2.5 ounce 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

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking 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 white and green parts. Trim zucchini, quarter lengthwise, then cut crosswise into ¼-inch pieces.
2. Melt butter in a medium pot over medium-high heat. Add couscous, scallion whites and half the Italian seasoning. Cook, stirring, until couscous is lightly toasted, 2-3 minutes. Add ¾ cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until couscous is al dente, 6-8 minutes. Drain any excess liquid. Keep covered.
3. While couscous cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. Transfer to a plate and wipe the pan clean.
4. Pat salmon dry with paper towels. Season with remaining Italian seasoning, salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Place salmon skin-side down and cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Remove from pan.
5. Zest and quarter the lemon. Dice the tomato. In a small bowl, combine sour cream, ¼ tsp lemon zest, salt and pepper. Add water 1 tsp at a time until the mixture is drizzling consistency.
6. Fluff couscous with a fork. Stir in zucchini, tomato, scallion greens, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper. Divide couscous among plates, top with salmon and drizzle with lemon crema. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, trout or arctic char work well with the same seasoning and cooking method.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.

Can I make this dish ahead?

The couscous mixture can be made a day ahead and reheated. Cook the salmon fresh for best texture.