Pan-Seared Salmon with Lemon-Dijon Sauce, Garlic Couscous &Amp; Roasted Carrots

This bright and satisfying salmon dish brings together perfectly seared fillets, fluffy garlic-infused couscous and tender roasted carrots. The star is a tangy lemon-Dijon sauce swirled with butter and fresh zest-simple yet elegant.

Ready in about 30 minutes, this meal is perfect for a weeknight dinner that feels special. The contrast of crisp salmon skin, creamy couscous and sweet carrots makes every bite delightful.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

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. 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 TBSP butter into ½-inch pieces. In a small bowl, combine mustard, 1 TBSP water, ½ tsp sugar, juice from two lemon wedges and as much lemon zest as you like. 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 diced butter one piece at a time, whisking constantly, until melted and sauce thickens, 1-2 minutes. Keep covered off heat.
6. Stir ½ TBSP butter into couscous until melted. Season with salt and pepper if desired. Divide couscous and carrots between plates. Top couscous with salmon and drizzle with lemon-Dijon sauce. Serve with a squeeze of lemon juice and remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, just thaw it completely in the refrigerator overnight and pat dry before cooking.

What can I substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking times according to package directions.

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.