Description
A vibrant and satisfying recipe featuring tender salmon fillets seared to perfection and nestled on a bed of herbed pearl couscous with chickpeas. Enhanced by a fresh, zesty herb sauce, this dish combines Mediterranean flavors and wholesome ingredients for a balanced and delicious meal, perfect for a nutritious weeknight dinner.
Ingredients
Salmon
- 4 skinless salmon fillets, 4-6 oz each
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Olive oil, about 2 tbsp total
Herbed Pearl Couscous
- 1 1/2 cups pearl couscous
- 2 cups water
- 1 can chickpeas (15 oz), drained
- 1/4 cup basil, finely chopped
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 shallots, diced
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Herb Sauce
- 1/4 cup basil
- 1/4 cup dill
- 1/4 cup parsley
- 1/4 cup cilantro
- 5-6 mint leaves
- 2 tbsp olive oil
- 1 tbsp vinegar (white or apple cider)
- Juice from 1/2 lemon
- Pinch of salt
Instructions
- Season the Salmon: Season the salmon fillets generously with salt, pepper, and garlic powder on both sides to infuse them with flavor.
- Sear the Salmon: Heat a large skillet over medium heat and add about 1 tablespoon of olive oil. Place the seasoned salmon fillets skinless side down and sear for 2-3 minutes per side until nicely browned but not fully cooked through. For fully cooked salmon, cook 4-6 minutes per side depending on thickness. Remove from pan and set aside.
- Sauté Shallots: Add another tablespoon of olive oil to the same skillet and sauté the diced shallots over medium heat for 1-2 minutes until softened and fragrant.
- Add Couscous and Herbs: Stir in the pearl couscous, lemon zest, garlic powder, salt, black pepper, and the chopped fresh herbs (basil, dill, parsley, cilantro). Toss everything together for about 1 minute to combine the flavors.
- Add Chickpeas and Water: Add the drained chickpeas and 2 cups of water to the pan; stir to combine all ingredients.
- Nestle Salmon and Simmer: Gently nestle the seared salmon fillets back into the pan atop the couscous mixture. Cover the pan, bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until the couscous has absorbed all the liquid and the salmon is cooked through.
- Rest the Dish: Remove the pan from heat and let it rest covered for 5 minutes to allow flavors to meld and moisture to redistribute.
- Prepare Herb Sauce: While the couscous simmers, blend together the basil, dill, parsley, cilantro, mint leaves, olive oil, vinegar, lemon juice, and a pinch of salt in a blender, food processor, or with an immersion blender until smooth and vibrant.
- Serve: Plate the salmon with the herbed pearl couscous and drizzle generously with the fresh herb sauce for a bright, flavorful finish.
Notes
- If you prefer, you can fully cook the salmon separately and then add it back to the couscous at the end to avoid overcooking.
- The herb sauce can be made ahead and stored in the refrigerator for up to 2 days to enhance the flavors.
- Pearl couscous can be substituted with regular couscous or quinoa for variation, adjusting cooking times accordingly.
- Use fresh herbs whenever possible for the best flavor and aroma.
- Adjust seasoning and lemon juice in the herb sauce to your preferred taste for acidity and brightness.
