Lemon Herb Salmon with Toasted Israeli Couscous and Zucchini

This sunny, citrus-infused dish brings together tender salmon fillets, hearty Israeli couscous and fresh summer vegetables in one satisfying meal. The couscous is toasted in butter with scallions and Italian seasoning, then simmered until perfectly al dente. Sautéed zucchini and sweet grape tomatoes add color and texture, while the salmon is pan-seared to golden, flaky perfection.

A bright lemon crema drizzled over the top ties everything together, adding a creamy, tangy finish. Every bite is a balance of flavors and textures-crispy skin, tender fish, chewy couscous and juicy tomatoes. It’s an elegant yet simple dinner that comes together in under 30 minutes.

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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

4 ounce Grape TomatoesView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4), 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 necessary. Keep covered until ready to serve.
3. While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
4. Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt and pepper. Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside.
5. While salmon cooks, zest and quarter lemon. Halve grape tomatoes. In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Fluff couscous with a fork; stir in zucchini, tomatoes, 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. Drizzle everything with 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 arctic char. Adjust cooking time as needed.

Is there a dairy-free option for the crema?

You can replace sour cream with a dairy-free yogurt or omit the crema and simply squeeze fresh lemon over the dish.

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.