Crispy Skinned Salmon with Lemony Couscous and Herby Yogurt Sauce

This vibrant, Mediterranean-inspired dish brings together crispy-skinned salmon, fluffy lemony couscous and a refreshing cucumber-tomato salad. A drizzle of herby yogurt sauce adds a cool, tangy finish that perfectly complements the rich salmon.

Ready in just 30 minutes, this balanced meal is packed with protein, fresh vegetables and bright citrus flavors. It’s an easy yet impressive dinner that’s sure to become a weeknight favorite.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add the Israeli couscous and a generous pinch of salt. Cook, stirring constantly, until the couscous is lightly toasted, about 1-2 minutes. Pour in 1 cup of water (2 cups for 4 servings) and bring to a boil. Cover, reduce heat to low and simmer until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
2. While the couscous cooks, prepare the vegetables. Quarter the grape tomatoes. Trim the ends of the mini cucumber, halve it lengthwise, then slice crosswise into ½-inch-thick half-moons. Peel and mince or grate the garlic. Finely chop the parsley, reserving about 1 teaspoon (2 teaspoons for 4 servings) for the yogurt sauce. Zest the lemon, then quarter it.
3. In a medium bowl, combine the quartered tomatoes, sliced cucumber, half of the minced garlic, the remaining parsley (not the reserved portion), a drizzle of olive oil, the juice from one lemon wedge (two wedges for 4 servings) and salt and pepper to taste. Toss to combine. Set aside, stirring occasionally, until ready to serve.
4. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of cooking oil in a large nonstick skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy and golden, 5-7 minutes. Flip the salmon and cook until the fish is opaque and cooked through, 1-2 minutes more. Transfer to a plate and set aside.
5. While the salmon cooks, make the herby yogurt sauce. In a small bowl, combine the yogurt, the reserved chopped parsley, the remaining minced garlic, the juice from one lemon wedge (two wedges for 4 servings) and salt and pepper to taste. Stir until well blended.
6. When the couscous is done, fluff it with a fork and stir in a drizzle of olive oil, the juice from one lemon wedge (two wedges for 4 servings) and as much lemon zest as you like. Taste and adjust seasoning with additional lemon juice, salt or pepper. To serve, divide the couscous and cucumber-tomato salad between plates. Top with the seared salmon and drizzle the herby yogurt sauce over the top.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout, arctic char or even a thick white fish such as cod or halibut. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store the cooked salmon, couscous and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and couscous gently in a skillet or microwave and enjoy the salad cold.

Can I make this recipe dairy-free?

Absolutely. Replace the yogurt with a dairy-free alternative such as coconut yogurt or a thick cashew cream. The herby sauce will still be delicious.