One-Pan Herby Salmon and Couscous
Herby basil and dill pearl couscous served with salmon, all made in one pan!
Servings 4 servings
Ingredients
- 4 (5-6 oz) Skinless Salmon Filets
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1½ tbsp Olive Oil
- 1 Medium Yellow Onion (finely chopped)
- 4 Garlic Cloves (minced)
- 1½ cups Pearl Couscous
- ¼ tsp Red Pepper Flakes
- 2¼ + ⅓ cups Chicken Broth
- 4 packed cups Baby Spinach Leaves
- Zest and Juice from ½ a Lemon
- 3 tbsp Chopped Dill
- 3 tbsp Chopped Basil
- ⅓ cup Grated Parmesan
Instructions
- 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.
- Heat 1 tablespoon of the 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 it aside.
- 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.
- 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.
- 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!