One-Pan Herby Salmon and Couscous
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
- Dinner
Seasoned seared salmon nestled into herby basil-dill pearl couscous — dinner from a single pan with 42g of protein.
Ok let’s be real — after a long day of work, nobody wants to whip up dinner from scratch and wash dishes. However, it’s also not realistic to live off of takeout. That’s why it’s always important to have your go-to weeknight recipes in your back pocket. Personally, I look for recipes that are high in protein, balanced, easy to make, and require minimal dishes. One of my recent favorites has been this One-Pan Herby Salmon and Couscous. Salmon filets are seasoned with a simple spice mixture and cooked with a creamy, herby couscous. I love this dish because it’s filled with fresh and light flavors but will leave you feeling satisfied. Delicious recipes don’t always have to be difficult, so let’s get into how to prepare this meal.
Why This Works
The salmon should be perfectly cooked and flakey. Then the couscous has a slight creaminess from the parmesan cheese and starch that’s released during the cooking process. It adds a bit of indulgence while still feeling like a balanced meal. What I love the most is the fresh flavors you get from the lemon, dill and basil. Toasting the couscous will also add a hint of nuttiness and warmth.
Nutrition (per serving)
| Calories | 630 |
|---|---|
| Protein | 42g |
| Carbs | 38g |
| Fat | 33g |
Ingredients
| Skinless Salmon Filets | 4 (5–6 oz each) |
|---|---|
| Kosher Salt | 1 tsp |
| Ground Black Pepper | 1 tsp |
| Garlic Powder | ½ tsp |
| Onion Powder | ½ tsp |
| Olive Oil | 1½ tbsp |
| Medium Yellow Onion (finely chopped) | 1 |
| Garlic Cloves (minced) | 4 |
| Pearl Couscous | 1½ cups |
| Red Pepper Flakes | ¼ tsp |
| Chicken Broth | 2¼ cups + ⅓ cup |
| Baby Spinach Leaves | 4 packed cups |
| Lemon (zest and juice) | ½ lemon |
| Chopped Dill | 3 tbsp |
| Chopped Basil | 3 tbsp |
| Grated Parmesan | ⅓ cup |
Step-by-Step Instructions
1 Season the salmon
Pat the salmon fillets dry with a paper towel. In a small bowl, combine ½ teaspoon of the Kosher salt, ½ teaspoon of the black pepper, garlic powder, and onion powder. Season both sides of the salmon filets with the spice mixture.
2 Sear
Heat 1 tablespoon of olive oil over medium heat in a large pan. Add the salmon fillets and sear for 3–4 minutes on each side, they should be mostly cooked through but not completely cooked. Remove the salmon from the pan and set aside.
3 Toast the couscous
Reduce heat to medium and pour in the remaining ½ tablespoon of olive oil. Add in the onion and garlic. Cook until the onion has softened, about 2 minutes. Mix in the couscous and toast for 1 minute.
4 Simmer
Add in the chicken broth and red pepper flakes. Bring the broth to a boil. Reduce the heat to medium-low so that it is simmering. Cover the pan with a lid and cook for 8–10 minutes until most of the liquid is absorbed.
5 Finish and serve
Mix in the spinach, lemon juice, lemon zest, dill, basil and parmesan. Pour in the remaining ⅓ cup of chicken broth. Season with the remaining salt and pepper. Nestle the salmon filets into the couscous. Cover and simmer for 3–4 minutes until the salmon is fully cooked through. Remove the pan from heat, serve, and enjoy!
Notes & Tips
- Store in an airtight container in the fridge for up to 3–4 days.
- For a pescatarian diet, substitute the chicken broth with vegetable broth.
- This recipe is best not frozen.
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
