Lemon Salmon with Couscous and Zucchini Ribbon Salad

This vibrant dish brings together the bright, citrusy flavors of lemon with tender, perfectly seared salmon. The salmon is seasoned with Italian herbs and cooked until the skin is crispy, while a bed of toasted Israeli couscous soaks up all the delicious juices.

A refreshing zucchini ribbon salad, tossed with tomato, scallions and a simple lemon dressing, adds a crisp and colorful contrast. Finished with a tangy lemon crema, this meal is as beautiful as it is satisfying.

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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, separating white and green parts. Dice the tomato.
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 ¾ cup water and the chicken stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until al dente, 6-8 minutes. Drain any excess liquid if needed, then cover 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 large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is browned and crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 3-4 minutes more. Transfer to a paper-towel-lined plate.
4. Meanwhile, use a vegetable peeler to shave the zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard the core. Zest the lemon, then halve it; 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. Reserve ¼ teaspoon lemon zest. Fluff the couscous with a fork, then stir in the scallion whites and remaining lemon zest. Season with salt and pepper. In a small bowl, combine the sour cream, reserved lemon zest, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Divide the couscous among plates. Top with the salmon and zucchini ribbon salad. Drizzle the lemon crema over everything. Serve with 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 works well as a substitute for sour cream in the lemon crema.

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.