Sorry for sounding like a broken record, but I’m back again with another one-pan meal, and this one might be in my top 5 one-pan recipes. This herbed couscous and salmon is a must make for all the fresh and bold flavors.
Salmon fillets are seared in a blend of simple spices, then finished off in an herby pearl couscous & chickpea base, then everything gets topped with a zesty herb sauce. A delicious dinner that packs in carbs, fiber and protein all in one!
I love one-pan meals during the week since they require minimal clean up. This recipe uses some of my favorite flavors, but the grain and protein can easily be substituted as needed.
Here are a few ways to customize this recipe-
- Use another carb like quinoa or orzo. I’ve seen gluten-free orzo in stores which could be a great gluten-free substitute with the most similar flavor and texture
- Swap chicken thighs or breast– use boneless chicken thighs or chicken breast in place of salmon
- Add veggies like spinach or kale. I suggest adding the greens in when you add the chickpeas and water.
Ingredients you’ll need for Herbed Pearl Couscous and Salmon
- Salmon fillets– 4 skinless salmon fillets, about 4-6 oz each
- Pearl couscous– this can typically be found in the pasta section of most large groceries
- Herbs– you’ll need basil, dill, parsley, cilantro and fresh mint for both the couscous and the herb sauce
- Shallots– for added flavor
- Chickpeas– they add a little texture and fiber to the dish
- Olive oil– regular olive oil works great, but for even more depth of flavor you can use a flavor infused olive oil like garlic, basil or lemon
- Spices– salt, pepper and garlic powder
- Lemon juice and zest
- Champagne vinegar or white wine vinegar for the herb sauce
- Start by seasoning the salmon fillets with salt, pepper and garlic powder
- Heat a large skillet on medium heat then add in some olive oil. Sear both sides of the salmon for 2-3 minutes to brown
- Remove the salmon from the pan and add in the shallots with a little more olive oil. Toss together for 1-2 minutes
- Add in the dry couscous, chopped herbs and spices and toss together for 1-2 minutes, then pour in the water and chickpeas
- Nestle the salmon fillets back into the pan and cover. Bring to a boil then reduce to simmer for 20-25 minutes
- Blend the herb sauce ingredients together, then serve over your salmon and couscous
The herb sauce is truly the star of the show and is made from fresh herbs like basil, dill, mint and parsley that get blended together with olive oil, vinegar, lemon juice and salt.
You can prepare it in a blender cup, mini food processor or with an immersion blender. Its delicious on salmon, chicken or tofu for a vibrant burst of flavor.
This one-pan recipe is fresh & zesty, and is always a hit around here. It’s easy enough for weeknight dinners and a definite crowd please for your next dinner party. I can’t wait for you guys to try it!
More one-pan recipes to try:
Spinach & Artichoke Orzo and Salmon
One-pan Chicken and Quinoa
Creamy Coconut Orzo and Salmon
Herbed Pearl Couscous and Salmon
Ingredients
- 4 skinless salmon fillets, 4-6 oz each
- 1/2 tsp garlic powder
- Salt & pepper
- Olive oil
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 champagne vinegar or white wine vinegar
- Juice from 1/2 lemon
- Pinch salt
Directions
- Season the salmon fillets with salt, pepper and garlic powder on both sides.
- Heat a large skillet on medium heat, then drizzle in about 1 tbsp olive oil. Sear the salmon on medium/high heat for about 2-3 minutes per side, until browned. They don’t need to be fully cooked through. If you prefer to fully cook the salmon and then prepare the couscous on its own, cook the salmon for 4-6 minutes per side depending on thickness, then set aside and follow the remaining steps except for step 5.
- Remove the salmon from the pan and add another tbsp of oil. Add in the diced shallots and cook on medium heat for 1-2 minutes to soften.
- Add in the pearled couscous, spices and chopped herbs and toss together for 1 minute. Add in the chickpeas and water and give everything a stir
- Nestle the salmon fillets back into the pan.
- Cover the pan and bring to a boil. Once boiling, reduce the heat to low and simmer for about 20-25 minutes until all of the liquid is absorbed. Once ready, let the pan rest for 5 minutes off of the heat.
- While that cooks, prepare the herb sauce by blending together the herbs, olive oil, lemon juice, vinegar and pinch of salt in a blender or small food processor. You can also use an immersion blender for this step.
- Once the salmon and couscous are ready, serve with the herb sauce.
Made this as my prepped lunch for work and it’s absolutely unreal. The herby sauce goes so well and it’s the perfect meal to take for lunch. I pan fried some sliced courgettes after the salmon to add to mine for some extra veg and it pairs perfectly! Thankyou!
I’m so happy you tried it!