Crusted Salmon with Mozzarella and Italian Herbs Over Buttery Couscous and Roasted Green Beans

This salmon dish brings together a golden, crunchy crust of mozzarella and Italian-seasoned panko, perfectly complementing the tender, flaky fish. Served alongside buttery Israeli couscous and simply roasted green beans, it’s a complete meal that feels special but comes together in just half an hour.

The secret to the crispy topping is a blend of shredded mozzarella, panko breadcrumbs and Italian seasoning, pressed onto a thin layer of sour cream. As it bakes, the cheese melts and the panko turns beautifully golden. The couscous is toasted in butter before simmering with chicken stock, giving it a rich, nutty flavor, while the green beans roast until lightly charred and tender.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Adjust one rack to the top position and another to the middle. Wash and dry the produce. Trim the green beans if needed. Zest the lemon and cut it into wedges.
2. In a medium bowl, combine the panko, shredded mozzarella, Italian seasoning, 1 tablespoon olive oil, a pinch of salt and a few grinds of black pepper. Pat the salmon dry with paper towels and season both sides with salt and pepper. Spread the sour cream evenly over the top of the salmon, then press the panko mixture firmly onto the sour cream layer, covering only the top.
3. On a baking sheet, toss the green beans with a drizzle of olive oil, salt and pepper. Roast on the middle rack until browned and tender, 12-15 minutes. Place the salmon on a separate baking sheet (or the same sheet if space allows) and roast on the top rack until the crust is golden and the fish is cooked through, 15-20 minutes. If the green beans finish early, remove them and continue roasting the salmon.
4. While the salmon and green beans roast, melt 1 tablespoon of butter in a small pot over medium-high heat. Add the Israeli couscous and a pinch of salt, stirring frequently, until the couscous is toasted and fragrant, 2-3 minutes. Pour in 1 cup of water and the chicken stock concentrate. Bring to a boil, then cover, reduce the heat to low and simmer until the couscous is tender, 6-8 minutes. Drain any excess liquid if necessary.
5. Once the salmon is done, stir the remaining 1 tablespoon of butter into the couscous until melted. Add the lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper.
6. Divide the couscous, salmon and green beans among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but Israeli couscous is larger and has a chewier texture. If using regular couscous, reduce the cooking time to about 5 minutes and use less water (check package instructions).

Can I prepare this dish ahead of time?

The components are best enjoyed fresh, but you can prep the green beans and lemon zest in advance. The crusted salmon should be baked just before serving to maintain crispiness.

What can I substitute for sour cream?

Greek yogurt or mayonnaise can be used instead of sour cream to help the crust adhere.