This light, easy weeknight dinner is worthy of a dinner party, but quick enough to still enjoy the precious few hours after work. If you’re nervous about cooking skin-on salmon, don’t worry. The key to stress-free fish cooking is to follow this recipe’s instructions for pan seared salmon. By properly heating the oil and allowing the salmon skin to crisp up, it’ll not only make a delicious crust, the skin will release easily. Prep tip: If you’ve got extra time before dinner, this salad benefits from an extra hour of marinating.
1 cup whole-wheat Israeli couscous
1 Gala apple, chopped
1 cup fresh flat-leaf parsley leaves and tender stems
1 cup baby arugula
1 small red onion, thinly sliced
¼ cup toasted pine nuts
3 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon whole-grain mustard
1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 2 lemons), plus wedges for serving
¾ teaspoon kosher salt, divided, plus more for cooking couscous
¾ teaspoon freshly ground black pepper, divided
4 6-oz. skin-on salmon fillets
How to Make It
Bring a large pot of salted water to a boil. Add couscous and cook until al dente, about 10 minutes. Drain; toss with apple, parsley, arugula, onion, pine nuts, and 2 teaspoons oil in a large bowl.
Whisk mustard, lemon zest and juice, 2 tablespoons oil, and teaspoon each salt and pepper. Drizzle over couscous; toss to combine. Set aside.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Season salmon with remaining teaspoon each salt and pepper. Cook salmon, skin side down, until crispy, about 4 minutes. Flip and cook to desired doneness, 2 to 3 minutes for medium-rare. Serve with couscous salad and lemon wedges.
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