Salmon with Couscous and Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 66 milligrams
- Sodium
- 631 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Protein
- 35 grams
- Sugar
- 8 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.