Lemon Salmon with Herbed Couscous, Green Beans and Tomatoes

This lemon-infused salmon dish brings together tender pan-seared fish, fluffy Israeli couscous and fresh green beans and tomatoes for a complete meal that’s bursting with flavor. The couscous is toasted in butter with scallions and Italian seasoning, then cooked until al dente, creating a perfect base for the vibrant vegetables.

Topped with crispy-skinned salmon and a drizzle of lemony crema, every bite balances richness with bright citrus notes. It’s a satisfying dinner that feels special enough for company but comes together in under 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView 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

1.5 tablespoon CremaView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
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 1 cup water (2 cups for 4), 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, preferably nonstick, pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated in oil, 30 seconds. Carefully add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking the pan occasionally, until green beans 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; stir to combine.
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 green beans 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. Remove from pan and set aside.
5. While salmon cooks, zest and quarter lemon. Quarter tomatoes. In a small bowl, combine crema, ¼ tsp lemon zest (½ tsp for 4 servings), salt and pepper.
6. Fluff couscous with a fork; stir in scallion greens, green beans, 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 zesty crema. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely in the refrigerator overnight and pat it very dry before seasoning to ensure crispy skin.

What can I substitute for Israeli couscous?

Orzo, pearl couscous or even quinoa work well. Adjust cooking time according to package directions.

How do I store leftovers?

Store the salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.