Description
This is your golden-hour dinner in a bowl – flaky, BBQ-kissed salmon nestled into buttery pearl couscous, creamy avocado, peppery arugula, and zingy pickled onions, all dressed with herby olive oil and citrus. It’s a flavor-packed, mood-lifting masterpiece – quick enough for a weeknight and fancy enough for a wow-worthy lunch. One bite and you’re back on the beach, pink skies and happy sighs. Let’s bring that sunshine home.
Ingredients
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2 salmon fillets (center-cut, skin-on)
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1 cup Israeli couscous (or regular)
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1 avocado, diced
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1 cup arugula
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2 tbsp olive oil (plus extra for drizzling)
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1 tbsp butter
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2 tbsp chopped parsley or dill
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¼ red onion, thinly sliced
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Salt & pepper to taste
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Zest of ½ lemon
Optional swaps: trout, mango, spinach, orzo
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Instructions
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Couscous Base: Boil salted water, cook couscous 8–10 mins. Drain, return to pot. Stir in butter & 1 tbsp olive oil. Cover 2 mins, fluff with fork.
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Crispy Salmon: Pat fillets dry. Season. Heat skillet with oil. Sear skin-side down 4–5 mins undisturbed. Flip, cook 3–4 mins. Squeeze lemon if desired.
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Build Your Bowl: Combine couscous, arugula, avocado, red onion, and half the herbs. Drizzle olive oil, toss gently. Top with salmon, herbs, lemon zest.
Notes
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Toast couscous before boiling for nutty flavor
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Soak onions in ice water to mellow bite
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Use lemon zest-infused oil for bonus zing
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Keep salmon skin-side up for max crisp
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 550 cal Per Serving
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g