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Recipes
Lunch
Lemon-Pepper Salmon with Couscous

14 INGREDIENTS • 16 STEPS • 30MINS

Lemon-Pepper Salmon with Couscous

Recipe
4.4
5 ratings
Recipe by Allrecipes: "Simple, tasty and fast! Salmon is sautéed with all of the ingredients at once and served over couscous. Great with a spinach salad."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Recipe by Allrecipes: "Simple, tasty and fast! Salmon is sautéed with all of the ingredients at once and served over couscous. Great with a spinach salad."
30MINS
Total Time
$6.15
Cost Per Serving
Ingredients
Servings
2
us / metric
Pine Nuts
2 Tbsp
Pine Nuts, roasted
Dried Fruit Mix
2 Tbsp
Dried Fruit Mix
Moroccan Couscous
1/2 cup
Moroccan Couscous
Garlic
1 clove
Garlic
Salmon Fillet
2
Salmon Fillets
Fresh Cilantro
1 cup
Fresh Cilantro
Unsalted Butter
2 Tbsp
Unsalted Butter
Roma Tomato
1
Roma Tomato
Fresh Mint
1/3 cup
Fresh Mint
Lemon
1
Lemon
Lemon Pepper
as needed
Lemon Pepper
Water
1 cup
Water
Salt
to taste
Salt
Water
2 Tbsp
Water
Nutrition Per Serving
VIEW ALL
Calories
498
Fat
22.9 g
Protein
25.3 g
Carbs
48.3 g
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Lemon-Pepper Salmon with Couscous
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Finely chop the Garlic (1 clove), and set aside.
step 2
Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into thin, long, quarter inch strips, and then cut across the strips into half inch diced pieces.
step 2 Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into thin, long, quarter inch strips, and then cut across the strips into half inch diced pieces.
step 3
Remove the stems from the Fresh Mint (1/3 cup) and discard stems. Roughly chop the leaves, and set aside.
step 3 Remove the stems from the Fresh Mint (1/3 cup) and discard stems. Roughly chop the leaves, and set aside.
step 4
Remove the stems from the Fresh Cilantro (1 cup) and discard the stems. Roughly chop the leaves, and set aside.
step 5
Zest the Lemon (1) and set aside.
step 6
Juice the lemon into a small bowl, and discard seeds. Set aside.
step 7
Pour Water (1 cup) into a medium saucepan over medium high heat and bring to a boil.
step 8
Stir in Moroccan Couscous (1/2 cup) and remove from heat. Cover, and let rest for 5 minutes.
step 9
Fluff couscous with a fork. Add the roasted Pine Nuts (2 Tbsp), mint, lemon juice and zest, Dried Fruit Mix (2 Tbsp) and Salt (to taste). Gently stir to combine, and keep warm for plating.
step 9 Fluff couscous with a fork. Add the roasted Pine Nuts (2 Tbsp), mint, lemon juice and zest, Dried Fruit Mix (2 Tbsp) and Salt (to taste). Gently stir to combine, and keep warm for plating.
step 10
Pat dry Salmon Fillets (2) with paper towels. On a plate, season each fillet with a quarter teaspoon of Lemon Pepper (as needed), Salt (to taste), and chopped garlic. Set aside.
step 10 Pat dry Salmon Fillets (2) with paper towels. On a plate, season each fillet with a quarter teaspoon of Lemon Pepper (as needed), Salt (to taste), and chopped garlic. Set aside.
step 11
In a medium saute pan over medium heat, add the Unsalted Butter (2 Tbsp) and a tablespoon of olive oil.
step 12
When hot, add salmon fillet along with Water (2 Tbsp).
step 13
Place tomatoes and cilantro in the saute pan.
step 14
Cover and cook for 10 minutes or until fish is easily flaked with a fork.
step 14 Cover and cook for 10 minutes or until fish is easily flaked with a fork.
step 15
Divide the couscous between two plates. Lay a piece of salmon over the couscous. Top the fish with the tomato and cilantro mixture.
step 15 Divide the couscous between two plates. Lay a piece of salmon over the couscous. Top the fish with the tomato and cilantro mixture.
step 16
Serve and enjoy!
step 16 Serve and enjoy!
Tags
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Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Rice
Salmon
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