Lemon Herb Salmon with Israeli Couscous and Zucchini Ribbon Salad

This bright and lively salmon dish brings together tender, herb-crusted fillets with fluffy Israeli couscous and a crisp zucchini ribbon salad. The lemon shines through in every element-from the couscous to the creamy drizzle-making it a refreshing yet satisfying meal.

Toasted Israeli couscous is simmered with scallions and Italian seasoning, while the salmon gets a golden sear with a crispy skin. A simple no-cook salad of zucchini ribbons, tomato and scallion greens adds a fresh crunch. Finish with a tangy lemon-crema sauce for a restaurant-quality dinner at home.

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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

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, separating whites from greens. Dice the tomato.
2. Melt 1 tbsp butter in a medium pot over medium-high heat. Add the couscous, scallion whites and ½ tsp Italian seasoning. Cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water, the chicken stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid if needed. Cover and set aside.
3. Meanwhile, pat the salmon dry with paper towels. Season all over with the remaining Italian seasoning, salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a large nonstick pan over medium-high heat. Add salmon skin-side down; 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 the salmon cooks, use a peeler to shave the zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard the core. Zest the lemon and quarter it. In a medium bowl, combine the 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 the sour cream, ¼ tsp lemon zest, salt and pepper. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Fluff the couscous with a fork; stir in the remaining lemon zest. Season with salt and pepper.
6. Divide the couscous between plates. Top with the salmon and zucchini ribbon salad. Drizzle the lemon crema over everything. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier. If using regular couscous, reduce the cooking time and liquid according to package directions.

Can I substitute the salmon with another fish?

Absolutely. Trout, arctic char or even a firm white fish like cod would work well. Adjust cooking time as needed.

How do I store leftovers?

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