Lemon-Yogurt Salmon with Veggie Couscous
Prevent overcooking salmon with a thin layer of this recipe's greek yogurt and lemon sauce. Couscous with white wine and vegetables provide the perfect (and pretty) pairing.
- 2 tablespoons greek yogurt
- 4 tablespoons fresh chopped herbs divided (chives, parsley, tarragon, rosemary)
- 3 tablespoons olive oil divided
- 2 tablespoons lemon juice divided
- 24 ounces salmon fillet see note below
- 1 1/2 teaspoon kosher salt divided
- 1 teaspoon Black Pepper divided
- 2 cups fresh vegetables (peas, carrots (fine dice), corn, zucchini (fine dice), etc.)
- 1/4 cup finely diced onion
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 2 cups hot, cooked pearl couscous
Preheat oven or grill to 400°.
Combine greek yogurt, 2 tablespoons of the fresh herbs, 1 tablespoon olive oil, and 1 tablespoon lemon juice in a small bowl.
Sprinkle salmon with 1 teaspoon salt and 1/2 teaspoon pepper and spread a light layer of the yogurt sauce on both sides of the salmon.
Heat a skillet over medium heat. Add 1 tablespoon of olive oil. Add vegetables, onion and garlic to skillet. Cook for 5-6 minutes or until vegetables are tender. If using peas, they can be added half-way through the cooking time to avoid overcooking.
Add 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and wine to pan. Stir and cook for one minute. Add cooked couscous to vegetables and toss to combine. Remove from heat and partially cover to keep warm until the salmon is cooked.
Serve salmon on the couscous, sprinkled with remaining fresh herbs and slices of fresh lemon.
SALMON TIPS: You can buy 4 6-oz salmon fillets or one big fillet for this recipe. Fillets with or without skin can be used. If you choose fillets with the skin, spread the yogurt sauce only on the skinless side of the fillet. Refer to the tips in text above about using skinless.