Pan-Seared Salmon
with Mediterranean Couscous & Sautéed Zucchini
An easy two-pot meal perfect for warm summer nights when you don’t want to turn the oven on.
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June 19, 2020
I’m so excited to share my first guest blogger post from my very talented sister, Alexandra! I love that she includes every step for preparation in the cooking time, so the listed time actually does cover everything from start to finish.
Recently, I’ve tried Alexandra’s pan-seared salmon and julienned zucchini, and they are both divine. These are absolutely recipes you want to save for a quick and healthy meal.
About Alexandra
Rachel’s sister and fellow cook. I like making healthy, colorful meals that don’t take a lot of time and use simple, staple ingredients. I also love making themed meals for things like Star Wars Day, movie or TV premieres, and more.
Outside of the kitchen, I serve as Solution Marketing Director at 1904labs in St. Louis, MO.
from the chef
This complete dinner comes together in just 15 minutes, packed with vegetables and summery Mediterranean flavors.
Add whatever vegetables or cheese you have on hand to the couscous to dress it up and fit your mood for the evening. You can also sub in other vegetables for the zucchini with the same approach: asparagus, snow peas, peppers, and more. Enjoy!
What you’ll need:
- Salmon filets
- Zucchini
- Couscous (the one I used from Aldi is shown!)
- A tomato (or cherry tomatoes)
- Large handful spinach
- Feta
- Cilantro
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Pan-Seared Salmon with Mediterranean Couscous and Sautéed Zucchini
Ingredients
- 1 box couscous
- 1 large zucchini
- olive oil
- 4 salmon filets
- salt and pepper
- 1 8 oz. container feta cheese crumbles
- 1 medium tomato
- 1 large handful fresh spinach, thinly sliced
- 1 large handful fresh cilantro
- squeeze of fresh lemon juice
Instructions
- For couscous, prepare according to package directions.
- While water is boiling for the couscous, heat a large skillet (12+ inch) over medium high heat. For zucchini, cut into large diagonal slices and then cut into halves or thirds, like a large julienne cut. Add 1 tablespoon olive oil to hot pan. Toss in zucchini slices and shake to coat with oil. Sprinkle with salt (I'd recommend Aldi garlic salt) and pepper.
- While zucchini is browning, dice the tomato, thinly slice the spinach, and chop the cilantro.
- Once zucchini starts to brown (7-8 minutes), push to the side of your large skillet. Rinse and pat salmon dry with paper towel. Season both sides with salt (again, garlic salt if you have it) and pepper. Leave skin on (it gets very tasty, I promise). Add another tablespoon of olive oil to the empty side. Place salmon skin side up in pan. Cook salmon skin side up for about 3 minutes depending on the thickness of your filets, until golden brown crust forms. Flip and cook for another three minutes skin side down. Remove from heat but leave in the pan for a few minutes to finish cooking (2-3 minutes)
- While the salmon is cooking, add chopped tomato, spinach, cilantro, and feta to your prepared couscous. If desired, add 1 teaspoon of olive oil and season veggies with garlic salt and pepper before mixing. Replace cover on couscous until ready to plate.
- Plate and top with a squeeze of fresh lemon!
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