Cumin-Spiced Salmon with Lemon Yogurt Sauce and Couscous

This light and elegant Mediterranean-inspired meal brings together perfectly seared salmon fillets with a medley of cumin-roasted vegetables and fluffy couscous. The salmon is seasoned with a savory fry seasoning and cooked until the skin is crispy and the flesh flakes easily.

A bright lemon yogurt sauce drizzled over the top balances the warm spices and adds a creamy finish. Served alongside buttery couscous studded with scallions, this dish is a satisfying yet refreshing dinner that comes together in just 30 minutes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 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 (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick pieces. Cut tomato into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss onion, zucchini and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (use the rest later), half the cumin (all for 4 servings), salt and pepper. (For 4, divide between two baking sheets.) Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast on top and middle racks, swapping positions halfway through.)
3. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds. Stir in stock concentrate, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to serve.
4. In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder (use the rest later), juice from one lemon wedge (two wedges for 4 servings) and a pinch of salt.
5. Pat salmon dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of olive oil in a medium nonstick pan (large for 4 servings) over medium-high heat. Add salmon, skin side down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
6. Stir remaining scallion greens, remaining garlic powder and ½ tbsp butter (1 tbsp for 4 servings) into pot with couscous. Taste and season with salt and pepper if desired. Divide couscous, veggie jumble and salmon between plates. Top salmon with yogurt sauce and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions and reduce cooking time.

How do I know when the salmon is cooked through?

The salmon should be opaque and flake easily with a fork. An instant-read thermometer inserted into the thickest part should read 145°F.

Can I make this dish dairy-free?

Yes, substitute the yogurt with a dairy-free yogurt alternative and use a plant-based butter or omit it.