Lemon Salmon with Herbed Israeli Couscous and Zucchini

This bright and citrusy salmon dish brings a burst of lemon flavor to your dinner table. Pan-seared salmon seasoned with Italian herbs sits atop a bed of buttery Israeli couscous, studded with tender zucchini and juicy tomato. A double dose of lemon-zest and juice-adds freshness, while a simple lemon crema ties everything together.

Ready in under 30 minutes, this recipe is perfect for a quick yet impressive weeknight meal. The combination of textures-crispy salmon, al dente couscous and soft vegetables-makes every bite satisfying. Serve with extra lemon wedges for an extra tangy finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 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 ¾ cup water, 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 nonstick pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. Transfer to a plate; wipe out the 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 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. Dice the tomato. In a small bowl, combine sour cream, ¼ teaspoon lemon zest, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Fluff couscous with a fork; stir in zucchini, tomato, 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 the lemon 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 trout, cod or another firm white fish. Adjust cooking time based on thickness.

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.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous or quinoa instead of Israeli couscous. Ensure the stock concentrate is gluten-free.