Pan-Seared Salmon with Lemon Dijon Sauce, Garlic Couscous and Roasted Brussels Sprouts

This salmon dish is light, bright and supremely satisfying. Pan-seared fillets with crispy skin rest on a bed of garlicky toasted couscous, all brought together with a tangy mustard-lemon butter sauce. Roasted Brussels sprouts round out the plate for a complete meal that’s simple enough for a weeknight yet elegant enough for company.

The key is building layers of flavor: toasting the couscous with garlic, searing the salmon until golden and whisking up a quick sauce with Dijon, lemon and butter. Every component comes together in about 30 minutes, making this a go-to recipe for any occasion.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Zest and quarter the lemon.
2. Toss Brussels sprouts on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, 1-2 minutes. Add stock concentrate and 1 cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.
4. While couscous cooks, pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin side down. Cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. Transfer to a plate. Wipe out pan and let cool slightly.
5. Cut 2 tablespoons butter into ½-inch pieces. In a small bowl, combine mustard, juice from two lemon wedges, 1 tablespoon water, ½ teaspoon sugar and lemon zest to taste. Heat a drizzle of oil in the same pan over medium heat. Add remaining garlic and a pinch of salt; cook until fragrant, 30-60 seconds. Whisk in lemon-Dijon mixture. Add butter pieces one at a time, whisking constantly, until melted and sauce thickens, 1-2 minutes. Keep covered off heat.
6. Stir ½ tablespoon butter into the couscous until melted. Season with salt and pepper if desired. Divide couscous and Brussels sprouts between plates. Top couscous with salmon; drizzle with lemon-Dijon sauce. Serve with a squeeze of lemon juice and remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli couscous (pearl couscous) works best for this recipe. If using regular couscous, adjust cooking time and liquid according to package directions.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and be opaque in the center. Cooking times may vary depending on thickness; aim for an internal temperature of 145°F.

Can I make this dish ahead of time?

The components are best served fresh, but you can prepare the couscous and Brussels sprouts in advance and reheat gently. Cook the salmon and sauce just before serving.