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

This salmon dish is light, bright and supremely satisfying. Pan-seared fillets with crispy skin sit atop a bed of garlicky toasted couscous, drizzled with a tangy mustard-lemon sauce swirled with butter and fresh lemon zest. Sweet roasted carrots round out the plate for a simple, delicious meal.

Ready in about 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of textures and flavors-crispy salmon, tender couscous and caramelized carrots-will make it a new favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Zest and quarter lemon.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until golden brown 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 tender, 6-8 minutes. Keep covered off heat 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 cooked through, 1-2 minutes more. Transfer to a plate. Wipe out pan and let cool slightly.
5. Dice 2 tablespoons butter into ½-inch pieces. In a small bowl, combine mustard, 1 tablespoon water, ½ teaspoon sugar, juice from two lemon wedges 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 mustard mixture. Add butter one piece at a time, whisking constantly, until melted and sauce thickens, 1-2 minutes.
6. Stir ½ tablespoon butter into couscous until melted. Season with salt and pepper if desired. Divide couscous and carrots between plates. Top couscous with salmon, drizzle with lemon-Dijon sauce. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, adjust liquid and cook time accordingly.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and the internal temperature should reach 145°F. Cook until just opaque in the center.

Can I substitute the butter with a non-dairy alternative?

Yes, you can use a plant-based butter or omit it, but the sauce may be less rich and creamy.