Lemon Herb Salmon with Israeli Couscous and Zucchini Ribbon Salad

This bright and flavorful dish brings together tender salmon fillets with a delightful mix of textures. The salmon is seasoned with Italian herbs and pan-seared until the skin is perfectly crisp. It’s served over buttery Israeli couscous that’s been toasted for a nutty flavor, then tossed with scallions and lemon zest.

A refreshing zucchini ribbon salad, tossed with fresh tomato and scallion greens, adds a light and tangy contrast. A final drizzle of lemon-sour cream crema ties everything together, making this a complete and satisfying meal that’s ready in just 20 minutes.

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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 the white and green parts 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, about 2-3 minutes. Pour in 1 cup water and the chicken stock concentrate, then bring to a boil. Reduce heat and let simmer until the couscous is 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 until the fish is opaque throughout, about 3 minutes more.
4. Meanwhile, using a vegetable peeler, shave the zucchini lengthwise into ribbons, stopping when 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. Season with salt and pepper and toss to combine.
5. Fluff the couscous with a fork, then stir in the scallion whites. Set aside ¼ teaspoon of the lemon zest; add the remaining zest to the couscous. Season with salt and pepper. Divide the couscous between plates or bowls.
6. Top the couscous with the salmon. Spoon the zucchini ribbon salad over the top. In a small bowl, combine the reserved lemon zest, sour cream, salt and pepper. Add a splash or two of water to achieve a drizzling consistency. Drizzle the crema over everything. Serve with the lemon wedges on the side for squeezing over the dish.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli (pearl) couscous is best for this recipe because it holds its shape and has a pleasant chewy texture. Regular couscous will cook much faster and may become mushy.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and is opaque throughout. For a 1-inch thick fillet, this typically takes about 6-7 minutes total cooking time.

Can I substitute the sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy flavor and creamy texture.