Lemon Salmon with Couscous and Zucchini Ribbon Salad

This lemon-infused salmon dish is a celebration of fresh flavors and simple techniques. The salmon is seasoned with Italian herbs and pan-seared until golden, while the Israeli couscous is toasted in butter for a nutty base. A vibrant zucchini ribbon salad with tomatoes and scallions adds a refreshing crunch.

Perfect for a quick weeknight dinner, this recipe brings together protein, grains and vegetables in one harmonious plate. The lemon ties everything together, making each bite bright and satisfying.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 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 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook according to package directions until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, prepare the zucchini ribbon salad: Using a vegetable peeler, shave the zucchini into long ribbons. Thinly slice the scallions and dice the tomato. Combine in a bowl. Zest and juice the lemon; set aside.
3. Pat the salmon dry with paper towels. Season both sides with Italian seasoning, salt and pepper.
4. Heat a drizzle of oil in a non-stick skillet over medium-high heat. Add the salmon skin-side down (if skin-on) and cook until golden and cooked through, about 4-6 minutes per side. Remove from skillet.
5. In the same skillet, melt a tablespoon of butter over medium heat. Add the cooked couscous and stir to coat. Stir in the chicken stock concentrate and a splash of water. Cook for 1 minute, then remove from heat.
6. To serve, divide the couscous between plates. Top with the salmon. Toss the zucchini salad with the sour cream, lemon zest and a squeeze of lemon juice. Season with salt and pepper. Serve alongside the salmon.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times and texture will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes.

Can I make this dish ahead of time?

The zucchini salad is best fresh, but you can cook the couscous and salmon ahead and reheat gently.