Lemon Herb Salmon with Israeli Couscous and Zucchini Ribbon Salad

Bright, citrusy and packed with garden-fresh flavors, this salmon dish brings a taste of Italy to your dinner table. The fish is seasoned with Italian herbs and pan-seared until the skin is perfectly crisp, while the side of toasted Israeli couscous soaks up all the savory goodness. A colorful zucchini ribbon salad adds a refreshing crunch and a lemony sour cream drizzle ties everything together.

Best of all, this restaurant-quality meal comes together in about 30 minutes using simple ingredients. Whether you’re cooking for a special occasion or a weeknight treat, this recipe is sure to impress.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup 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. Thinly slice scallions, separating white and green parts. Dice tomato into 1/2-inch pieces.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in 1 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat and simmer until couscous is al dente, 7-9 minutes. Cover and set aside.
3. Pat salmon 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 nonstick pan over medium-high heat. Place salmon skin-side down and cook until skin is crisp, 3-4 minutes. Flip and cook until opaque throughout, about 3 minutes more.
4. Meanwhile, use a vegetable peeler to shave zucchini lengthwise into thin ribbons, stopping when you reach the seedy core; discard core. Zest the lemon, then cut it in half. Cut one half into 2 wedges. In a medium bowl, combine scallion greens, tomato and zucchini ribbons. Drizzle with olive oil and squeeze in juice from the remaining lemon half. Toss to coat and season with salt and pepper.
5. Fluff couscous with a fork, then stir in scallion whites and all but 1/4 teaspoon of the lemon zest. Season with salt and pepper. Divide couscous between plates.
6. Place salmon fillets on top of couscous. Spoon the zucchini ribbon salad alongside. In a small bowl, mix the reserved lemon zest with sour cream, a pinch of salt and pepper and a splash of water to create a drizzly consistency. Drizzle over the salmon and salad. Serve with 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 or 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 the drizzle.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.