Crispy Skinned Salmon with Lemony Couscous and Herby Yogurt

This vibrant Mediterranean-inspired meal brings together crispy-skinned salmon, fluffy lemony couscous and a refreshing cucumber-tomato salad. The tangy herby yogurt sauce adds a creamy finish that ties everything together beautifully.

Perfect for a weeknight dinner that feels special, this dish is packed with bright flavors and satisfying textures. The salmon is seared until golden and crisp, while the couscous is toasted and cooked with lemon for a zesty base. A simple salad and yogurt sauce round out the plate for a balanced, delicious meal.

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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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a medium pot over medium-high heat. Add couscous and a big pinch of salt; cook, stirring constantly, until lightly toasted, 1-2 minutes. Stir in 1 cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
2. While couscous cooks, wash and dry produce. Quarter tomatoes. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Finely chop parsley; reserve 1 teaspoon for later. Zest and quarter lemon.
3. In a medium bowl, combine tomatoes, cucumber, half the garlic, remaining parsley, a drizzle of olive oil, juice from one lemon wedge, salt and pepper. Set aside, stirring occasionally, until ready to serve.
4. Pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.
5. While salmon cooks, in a small bowl, combine yogurt, reserved parsley, remaining garlic, juice from one lemon wedge, salt and pepper.
6. Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge and as much lemon zest as you like. Taste and season with additional lemon juice, salt and pepper if desired. Divide couscous and cucumber-tomato salad between plates. Top with salmon. Drizzle with herby yogurt and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or sea bass. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Adjust cooking time and liquid according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a pan to keep the skin crispy.