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

This dish brings together perfectly pan-seared salmon, fluffy garlic-infused Israeli couscous and sweet roasted carrots, all tied together with a bright lemon-Dijon butter sauce. It’s a restaurant-quality meal you can easily make at home.

The salmon gets a crispy skin while staying tender inside. The couscous is toasted with garlic for extra flavor and the sauce-swirled with butter and fresh lemon zest-adds a tangy finish. Roasted carrots round out the plate with natural sweetness.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

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

0.5 teaspoon (tsp) SugarView 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 couscous 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, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook salmon until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn off heat; 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 pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds. Whisk in mustard mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened, 1-2 minutes more. Keep covered off heat until ready to serve.
6. Stir ½ TBSP butter into pot with couscous until melted. Taste and season with salt and pepper if desired. Divide couscous and carrots between plates in separate sections. Top couscous with salmon and drizzle salmon with lemon-Dijon sauce. Serve with a squeeze of lemon juice and any remaining lemon wedges on the side.

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 time accordingly.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and be opaque in the center. A meat thermometer should read 145°F.

Can I substitute the carrots with another vegetable?

Absolutely. Roasted asparagus, green beans or broccoli would work well as a substitute.