Lemon Butter Salmon with Parmesan Zucchini and Scallion Couscous

This vibrant dish brings together seared salmon, a creamy lemon butter sauce and two delightful sides: roasted zucchini with a crispy Parmesan topping and Israeli couscous brightened with lemon and scallions. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

The combination of tangy lemon, rich butter and savory Parmesan creates layers of flavor that complement the tender salmon perfectly. Every bite offers a mix of textures-from the crisp panko topping on the zucchini to the tender couscous pearls.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking 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. Preheat the oven to 425°F (220°C) with the rack in the top position. Wash and dry all produce. Slice the zucchini crosswise into ½-inch-thick rounds. Thinly slice the scallions, separating the white parts from the green tops. Zest the lemon, then cut it in half. In a small bowl, combine the panko and Parmesan with a drizzle of olive oil, a pinch of salt and a pinch of black pepper.
2. On a baking sheet, toss the zucchini rounds with a drizzle of olive oil, half of the Tuscan Heat Spice, salt and pepper. Arrange them in a single layer so they are touching but not overlapping. Sprinkle the panko mixture evenly over the zucchini. Roast on the top rack until the zucchini is tender and the topping is golden and crispy, 15-18 minutes.
3. Meanwhile, pat the salmon dry with paper towels. Season both sides with the remaining Tuscan Heat Spice, salt and pepper. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add the salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer the salmon to a plate and wipe out the skillet.
4. While the salmon cooks, heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Add the Israeli couscous and stir until toasted, about 30 seconds. Pour in 1 cup of water (2 cups for 4 servings), half of the chicken stock concentrates and a pinch of salt. Cover and bring to a boil, then reduce the heat to low. Simmer until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to serve.
5. Return the skillet to medium-high heat. Add the remaining stock concentrates, ¼ cup of water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly reduced, 3-4 minutes. Turn off the heat and stir in the sour cream and 1 tablespoon of butter until melted and smooth. Season with salt and pepper to taste.
6. To the pot of couscous, add the juice from half the lemon, half the lemon zest, half of the scallion greens and salt and pepper to taste. Stir to combine. If the couscous seems dry, add a splash of water. For extra richness, stir in an additional tablespoon of butter (2 tablespoons for 4 servings). Divide the couscous, salmon and zucchini between plates. Spoon the sauce over the salmon. Garnish with the remaining scallion greens and lemon zest.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good substitutes. Cooking times may vary, so follow package instructions.

Is there a dairy-free option?

You can use dairy-free sour cream and butter substitutes and omit the Parmesan or use a vegan alternative. The texture and flavor will change slightly.