Seared Salmon & Lemony Couscous Recipe

About this recipe

Seared Salmon & Lemony Couscous is a vibrant Mediterranean-inspired dish that brings together tender, crispy-skinned salmon with light and fluffy couscous infused with zesty lemon and fresh herbs. Perfect for a quick yet elegant dinner, this recipe is wholesome, flavorful, and ready in under an hour.

Ingredients

• - Mowi Scottish Salmon Fillets
• - Oxo Chicken Stock Cubes
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Filippo Berio Garlic Flavoured Olive Oil
• - Biona Organic Whole Cherry Tomatoes
• - Schwartz Flat Leaf Parsley
• - Wholefood Earth Organic Couscous Wholewheat
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
2. 2. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 4-5 minutes, pressing gently to ensure even browning. Flip the fillets and cook for another 3-4 minutes until the fish is just cooked through. Remove and keep warm.
3. 3. In a medium saucepan, bring 400 ml of chicken or vegetable stock to a boil. Stir in the couscous, 1 tablespoon of olive oil, and a pinch of salt. Cover, remove from heat, and let sit for 5 minutes.
4. 4. Meanwhile, zest and juice the lemon into a small bowl. Finely chop the parsley. Set aside.
5. 5. Fluff the couscous with a fork and stir in the lemon zest, lemon juice, chopped parsley, and 1 tablespoon of olive oil. Taste and season with salt and black pepper as needed.
6. 6. In the skillet used for the salmon, add the cherry tomatoes and sauté over medium heat for 3-4 minutes until softened and slightly blistered. Season with a pinch of salt.
7. 7. Plate the couscous on each dish, top with the seared salmon fillets, and garnish with the blistered cherry tomatoes. Serve immediately.