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a cast-iron skillet with herby Israeli couscous, seared salmon, and lemon wedges
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4.86 from 14 votes

One-Pan Salmon with Herb Butter Couscous

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

  • 4 (6 to 8-ounce) center cut salmon filets, skin removed
  • 1½ teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon ground black pepper, divided, plus more to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely diced yellow onion
  • 6 garlic cloves, minced
  • 1½ cups pearl couscous (aka Israeli Couscous)
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 1 tablespoon finely chopped flat leaf parsley
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • Zest of 1/2 lemon
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons salted butter
  • 1/2 cup grated Parmesan cheese
  • 1 lemon, cut into wedges, for serving

Instructions

  • Season the tops of the salmon with 1 teaspoon salt and ¼ teaspoon pepper.
  • Heat the oil in a large, deep skillet (or braiser) over medium-high heat. When hot, add the salmon filets, seasoned side down, and sear until a golden-brown crust has formed, about 3 minutes. Transfer to a clean plate and set aside. The salmon will finish cooking with the couscous; you just want a golden color on the top.
  • Reduce the heat to medium. Add the onion and garlic and cook, stirring, until tender, about 3 minutes.
  • Add the couscous and cook, stirring, toasting the couscous but being careful not to burn, 2 to 3 more minutes.
  • Add the herbs (rosemary, thyme, and parsley) and white wine. Stir and cook until the wine is absorbed in the couscous, about 1 minute.
  • Add the broth, lemon zest, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine. Bring to a rapid simmer, then immediately reduce the heat to medium-low. Cover and cook until most of the liquid is absorbed, about 8 minutes.
  • Remove the lid and stir in the butter and Parmesan until well combined and the butter is melted. Nestle the salmon filets, browned side up, into the couscous. Cover and continue to cook until the salmon is cooked through, 3 to 5 more minutes, depending on the thickness of your salmon.
  • Remove from the heat. Garnish with more fresh thyme and serve with lemon wedges. Enjoy!

Nutrition

Calories: 525kcal | Carbohydrates: 60g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1602mg | Potassium: 491mg | Fiber: 5g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 2mg