Lemon Salmon with Herbed Couscous, Broccoli &Amp; Tomatoes

This vibrant dish brings together tender pan-seared salmon, seasoned with Italian herbs and a bed of buttery pearl couscous studded with fresh green beans, broccoli and sweet grape tomatoes. A double dose of lemon-zest and juice-brightens every bite, while a simple lemony crema adds a cool, tangy finish.

Perfect for a busy weeknight, this meal comes together in just 20 minutes and delivers restaurant-quality flavor with minimal effort. The couscous is toasted in butter for a nutty depth, then cooked with chicken stock for savory richness. Serve it all with lemon wedges for an extra citrus kick.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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 Pearl 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

1 tablespoon (tbsp) ButterView 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 green beans if necessary. Cut broccoli into small florets if needed.
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 1 cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is al dente, 6-8 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
3. While couscous cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add green beans and broccoli, plus a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds. Carefully add ¼ cup water and cover with a lid. Cook, shaking the pan occasionally, until vegetables begin to soften and turn bright green, 1-3 minutes. Once liquid has absorbed, turn off heat. Taste and season with additional salt or pepper if desired; transfer to a plate.
4. Pat salmon dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat a large 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. Quarter the tomatoes. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper. Stir to combine.
6. Fluff couscous with a fork; stir in scallion greens, green beans, broccoli, tomatoes, 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 the zesty 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, cod or halibut. Adjust cooking time based on thickness.

Can I make this dish gluten-free?

Yes, use gluten-free pearl couscous or substitute with quinoa or rice. Check that your stock concentrate is gluten-free.

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; the salmon may be best enjoyed cold in a salad.