Lemon Herb Salmon with Israeli Couscous and Zucchini Ribbon Salad

This bright and herbaceous salmon dish brings a taste of Italy to your table. Pan-seared fillets are seasoned with Italian herbs and cooked until the skin is perfectly crisp, then served over fluffy Israeli couscous that’s been toasted in butter and simmered with chicken stock. A refreshing zucchini ribbon salad with tomato and scallion adds color and crunch, while a tangy lemon-sour cream drizzle ties everything together.

Ready in just 20 minutes, this meal is elegant enough for a dinner party but simple enough for a weeknight. The combination of textures-crispy salmon, tender couscous and fresh ribbons of zucchini-makes every bite interesting. Plus, the vibrant lemon flavor throughout keeps the dish light and bright.

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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 Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, keeping whites and greens separate. Halve the tomato and cut into ½-inch pieces.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in 1 cup water and the chicken stock concentrate, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Cover the pot and set aside.
3. Rinse the salmon and pat dry with paper towels. Season all over with salt, pepper and Italian seasoning. Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium pan (preferably nonstick) over medium-high heat. Add the salmon skin-side down and cook until the skin is crisp, 3-4 minutes. Flip and cook on the other side until opaque, about 3 minutes more.
4. Meanwhile, using a vegetable peeler, shave the zucchini lengthwise into ribbons, rotating until you reach the seedy core; discard the core. Zest the lemon, then cut it in half; cut one half into two wedges. In a medium bowl, combine the scallion greens, tomato and zucchini ribbons. Drizzle with olive oil and squeeze in the juice from the lemon half. Toss to combine and season with salt and pepper.
5. Fluff the couscous with a fork, then stir in the scallion whites and all but ¼ teaspoon of the lemon zest. Season with salt and pepper. Divide the couscous between plates or bowls.
6. Arrange the salmon on top of the couscous. Spoon the zucchini ribbon salad over the salmon. In a small bowl, stir together the reserved lemon zest, sour cream, salt and pepper; add a splash or two of water as needed to create a loose drizzling consistency. Drizzle the sauce over everything. Serve with the lemon wedges for squeezing.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout, arctic char or even cod. Adjust cooking time based on thickness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the drizzle.

How do I store leftovers?

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