Turkish-Spiced Salmon with Dijon Lemon Cream, Couscous and Apple Arugula Salad

This salmon dinner brings together warm Turkish-style spices, tangy Dijon, fresh lemon and a creamy sauce that makes each bite feel balanced and bright.

Serve the pan-seared salmon over seasoned couscous with a crisp side salad of arugula, apple and pecans for a simple meal with sweet, peppery, nutty and savory flavors.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, bring 1 cup water, the veggie stock concentrate and a pinch of salt to a boil.
2. Stir in the couscous. Remove the pot from the heat, cover and let the couscous stand while you prepare the rest of the meal.
3. Pat the salmon dry with a paper towel. Season it all over with salt, pepper and the Turkish spice blend.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat, using a nonstick pan if available. Add the salmon skin-side down and cook until it reaches your desired doneness, 3 to 6 minutes per side.
5. Wash and dry the produce. Halve the lemon. Halve and core the apple, then thinly slice it.
6. Place the brown sugar in a medium bowl. Squeeze in the juice from one lemon half and stir until the sugar dissolves.
7. Add the Dijon mustard and sour cream to the lemon-sugar mixture. Stir until smooth, then season with salt and pepper.
8. In a large bowl, combine the arugula, apple slices and pecans. Add a big squeeze of lemon juice and a drizzle of vegetable oil, then toss to coat. Season with salt and pepper.
9. Fluff the couscous with a fork and season with salt and pepper.
10. Divide the couscous between plates. Top with the salmon, drizzle with the Dijon lemon cream sauce and serve the apple arugula pecan salad on the side.

Recipe Tips

FAQ

How do I know when the salmon is done?

Cook the salmon 3 to 6 minutes per side, depending on thickness and your preferred doneness. The fish should flake easily when gently pressed.

Can I make the sauce ahead of time?

Yes. Stir together the lemon juice, brown sugar, Dijon mustard, sour cream, salt and pepper ahead of serving, then keep it chilled until ready to drizzle over the salmon.

What allergens are in this recipe?

This recipe contains wheat from the couscous, fish from the salmon, milk from the sour cream and tree nuts from the pecans.