Salmon with Couscous and Peas

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)

Kosher salt and freshly ground pepper

2 teaspoons extra-virgin olive oil

1 small white onion, finely chopped

1/2 cup frozen peas

3/4 cup low-sodium chicken broth

1/3 cup sliced pitted Spanish olives with pimientos

1/4 cup golden raisins

2 tablespoons salted roasted pepitas (green pumpkin seeds)

1 tablespoon hot sauce

1/2 cup couscous

Lime wedges, for serving


  1. Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
  2. Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
  3. Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.
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