Creamy Lemon Salmon
over Tomato Scallion Couscous
Looking for a meal that’s light and bright but still satisfying? You’ve come to the right place because this salmon dish is all that and more. Beautiful fillets are pan-seared and placed atop a bed of couscous studded with tomato and scallion. They’re then drizzled with a lemon crema, which has a hint of zest for extra flavor. You’ll wanna keep this recipe in your back pocket because it’s simple, versatile, and easy to enjoy during all seasons.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 unit
Lemon
2 unit
Scallions
2 clove
Garlic
4 tablespoon
Sour Cream
(Contains Milk)
½ cup
Israeli Couscous
(Contains Wheat)
10 ounce
Skin-On Salmon Fillets
(Contains Fish)
1 tablespoon
Fry Seasoning
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core and seed tomato, then cut into ½-inch pieces. Zest lemon until you have 1 tsp zest, then cut into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.
In a small bowl, stir together sour cream, half the lemon zest, and a few squeezes of lemon juice (to taste— start with about ¼ of the lemon and go up from there). Season with salt and pepper. Taste and add more lemon zest or juice, if desired.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Remove couscous from pot and set aside.
Heat another 1 TBSP butter and a large drizzle of oil in pot used for couscous over medium-high heat. Once butter is melted, add scallion whites and tomato. Cook, stirring frequently, until slightly softened, 2-3 minutes. Lower heat to medium and add garlic. Cook until fragrant, about 1 minute. Stir in couscous. Season with salt and pepper, then remove pot from heat.
Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more.
Fluff couscous with a fork, then stir in half the scallion greens. Divide between plates, along with salmon. (TIP: Arrange the fillets skin-side up to keep the skin crisp.) Drizzle salmon with a spoonful of crema. Sprinkle with remaining scallion greens. Serve with any remaining lemon wedges and crema on the side.
