Seared Salmon with Lemon-Dijon Sauce, Garlic Couscous &Amp; Roasted Brussels Sprouts

This dish brings together perfectly seared salmon, fluffy garlic couscous and tender roasted Brussels sprouts, all tied together with a bright lemon-Dijon butter sauce. It’s a balanced meal that feels special enough for a dinner party yet simple enough for a weeknight.

The salmon gets a crispy skin and juicy interior, while the couscous is toasted with garlic for extra depth. The sauce-made with Dijon, lemon and butter-adds a tangy, creamy finish. Roasted Brussels sprouts round out the plate with a caramelized, nutty flavor.

Log in to save recipes and build weekly shopping lists.

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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. 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 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 pinch of salt. Cook, stirring, until toasted and fragrant, 1-2 minutes. Add stock concentrate and 1 cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered.
4. 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 and 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.
5. Cut 2 tablespoons butter into ½-inch pieces. In a small bowl, combine mustard, juice from 2 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 couscous until melted. Season with salt and pepper if desired. Divide couscous and Brussels sprouts among plates. Top couscous with salmon; drizzle with lemon-Dijon sauce. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 6-8 minutes; regular couscous may cook in 5 minutes. Follow package instructions.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). Cook until just opaque in the center.

Can I make this recipe without butter?

Butter adds richness to the sauce and couscous. You can substitute with a plant-based butter or olive oil, but the flavor and texture will change.