Lemon Herb Salmon with Israeli Couscous, Green Beans &Amp; Tomatoes

This bright and flavorful dish brings together tender pan-seared salmon, seasoned with Italian herbs and a bed of buttery Israeli couscous loaded with green beans and juicy grape tomatoes. A double dose of lemon-zest and juice-adds a refreshing citrus kick that ties everything together.

Finished with a drizzle of zesty crema, this meal is as beautiful as it is delicious. It’s a perfect weeknight dinner that feels special but comes together in under 30 minutes.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon CremaView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
2. Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous, scallion whites and ½ tsp Italian Seasoning; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
3. While couscous cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds. Carefully add ¼ cup water and cover with a lid. Cook, shaking the pan occasionally, until green beans begin to soften and turn bright green, 1-3 minutes. Once liquid has absorbed, turn off heat. Season with additional salt or pepper if desired.
4. Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt and pepper. Heat a large drizzle of oil in the same pan used for green beans 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.
5. While salmon cooks, zest and quarter the lemon. Quarter the tomatoes. In a small bowl, combine crema, ¼ tsp lemon zest, salt and pepper.
6. Fluff couscous with a fork; stir in scallion greens, green beans, tomatoes, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper. Divide couscous between bowls or plates; top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod, halibut or trout. Adjust cooking time as needed.

What can I substitute for crema?

You can use sour cream or Greek yogurt thinned with a little milk or water.

Can I make this dish ahead of time?

The couscous and green beans can be prepared in advance, but the salmon is best cooked fresh to maintain its crispy skin.