Seared Salmon with Lemon-Dijon Sauce, Garlic Couscous &Amp; 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 drizzled with a tangy mustard-lemon sauce swirled with butter and fresh zest. Roasted Brussels sprouts round out the plate for a simple yet elegant meal.

Ready in about 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of textures-crisp salmon, tender couscous and caramelized sprouts-makes every bite delicious.

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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 BroccoliView ingredient guideLike ingredientDislike ingredient

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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Peel and mince or grate garlic. Zest and quarter 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 (2 cups for 4 servings). 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, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
5. Dice 2 tablespoons butter (4 tablespoons for 4 servings) into ½-inch pieces. In a small bowl, combine mustard, juice from two lemon wedges, 1 tablespoon water, ½ teaspoon sugar and as much lemon zest as you like. (For 4, use juice from four wedges, 2 tablespoons water and 1 teaspoon sugar.) 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 lemon-Dijon 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 tablespoon butter (1 tablespoon for 4 servings) into pot with couscous until butter melts. Taste and 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 any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Adjust cooking time and liquid according to package directions.

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.