Cilantro Chimichurri Salmon with Lemon Roasted Carrots and Garlic Couscous

This vibrant dish brings together tender, pan-seared salmon with a bright and herbaceous cilantro sauce inspired by chimichurri. The sauce, made with fresh cilantro, garlic, lemon, cumin and a hint of chili flakes, adds a punchy, tangy kick that perfectly complements the rich fish.

On the side, you’ll enjoy fluffy garlic couscous and sweet roasted carrots tossed with lemon zest. Every element comes together for a harmonious, satisfying meal that’s as beautiful as it is delicious. Ready in just 30 minutes, it’s perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
2. Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and softened, 20-25 minutes.
3. While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice and a pinch of garlic to taste. Season with salt, pepper and chili flakes to taste.
4. Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes. Keep covered off heat until ready to serve.
5. While couscous cooks, pat salmon dry with paper towels. Season all over with remaining cumin, salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat.
6. Fluff couscous with a fork; season with salt and pepper. Toss carrots with remaining lemon zest. Divide couscous, carrots and salmon between plates. Top salmon with cilantro sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, barramundi or any firm white fish works well with this recipe.

How do I store leftovers?

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

Can I make the cilantro sauce ahead of time?

Absolutely! The sauce can be made up to a day in advance and stored in the fridge.