Lemon Herb Salmon with Couscous and Zucchini Ribbon Salad

This bright and flavorful dish brings together tender salmon, toasted Israeli couscous and a refreshing zucchini ribbon salad, all tied together with a zesty lemon crema. The salmon is seasoned with Italian herbs and pan-seared until the skin is perfectly crispy, while the couscous is cooked with butter and scallions for a rich, nutty base.

The star of the show might just be the zucchini ribbon salad-thin strips of fresh zucchini tossed with tomato, scallion greens and a simple lemon dressing. It’s light, crunchy and the perfect counterpoint to the rich salmon. A drizzle of tangy lemon sour cream crema finishes the plate. Ready in about 30 minutes, this meal is elegant enough for a dinner party but easy enough for a weeknight.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice the tomato.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous, scallion whites and ½ teaspoon Italian seasoning. Cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until couscous is al dente, 6-8 minutes. Drain any excess liquid, cover and set aside.
3. Meanwhile, pat salmon dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Add salmon skin side down and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
4. While salmon cooks, use a peeler to shave zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard core. Zest the lemon and cut it in half. In a medium bowl, combine scallion greens, tomato and zucchini ribbons. Drizzle with olive oil and squeeze juice from half the lemon. Season generously with salt and pepper. Toss to combine.
5. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Fluff the couscous with a fork and stir in remaining lemon zest. Season with salt and pepper.
6. Divide couscous between plates. Top with salmon and zucchini salad. Drizzle the lemon crema over everything. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this recipe gluten-free?

Absolutely! Use gluten-free couscous or quinoa instead of Israeli couscous. Ensure your stock concentrate is gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon and couscous gently and enjoy the salad cold.