20-Minute Lemon-Dill Salmon with Herbed Couscous
Golden pan-seared salmon over fluffy herbed couscous with a cool lemon-dill yogurt sauce. Restaurant-worthy, on the table in 20 minutes.
Diet swaps
- Gluten-free: Use quinoa or rice instead of couscous.
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 (5 oz) Salmon fillets
- 1 cup Whole-wheat couscous
- 1 tbsp Extra-virgin olive oil
- 1/2 cup Plain Greek yogurt
- 2 tbsp Fresh dill, chopped
- 1 Lemon
- 1 clove Garlic, grated
- 1 English cucumber, diced
- 1 cup Cherry tomatoes, halved
Directions
- Pour 1 1/4 cups boiling water over the couscous with a pinch of salt; cover 5 minutes, then fluff.
- Pat salmon dry and season. Sear in the oil over medium-high heat, skin side up, 4 minutes; flip and cook 3 to 4 minutes more.
- Stir yogurt with half the dill, the garlic, lemon zest and a squeeze of lemon.
- Toss couscous with cucumber, tomatoes, the rest of the dill and lemon juice. Serve the salmon on top with the sauce.
Calorie breakdown
Salmon 295 · couscous 162 · olive oil 30 · yogurt 16 · cucumber 11 · tomatoes 8 · lemon + dill + garlic 3
💡 Lighter tip: Swap half the couscous for extra cucumber and tomatoes to save about 80 calories.
Helpful for this recipe
Nonstick ceramic skilletShop on Amazon →Fish spatulaShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →