Lemon Herb Salmon with Israeli Couscous, Zucchini and Tomato

Bright, citrusy and utterly satisfying, this dish brings together tender pan-seared salmon with a medley of fresh vegetables and fluffy Israeli couscous. The salmon is seasoned with Italian herbs and cooked until golden and crispy-skinned, while the couscous is toasted in butter and simmered with chicken stock for extra flavor. Juicy diced tomato, sautéed zucchini and a double dose of lemon zest and juice add freshness and color.

A simple lemon crema made with sour cream and lemon zest ties everything together with a creamy, tangy finish. This meal is quick enough for a weeknight but elegant enough for company-proof that wholesome ingredients can create something truly special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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 unit TomatoView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 and quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick pieces.
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add couscous, scallion whites and ½ teaspoon Italian seasoning; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add ¾ cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until couscous is al dente, 6-8 minutes. Drain any excess liquid if needed. Keep covered until ready to serve.
3. While couscous cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
4. Pat salmon dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat a drizzle of oil in the same pan 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. Dice the tomato. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff couscous with a fork; stir in zucchini, tomato, scallion greens, remaining lemon zest and a squeeze of lemon juice. Season with salt and pepper. Divide couscous between bowls or plates, top with salmon and drizzle everything with the lemon crema. Serve with remaining lemon wedges on the side.

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 as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for the lemon crema.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.