Salmon Recipe

LUNCH ENTREE

1. 1

   Season and prepare salmon

   Pat dry the salmon fillets. Season evenly with kosher salt and black pepper on all sides.

2. 2

   Heat skillet

   Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat until shimmering.

3. 3

   Sear salmon

   Place the salmon fillets in the hot skillet and cook for about 3-4 minutes per side, until the flesh is opaque and flakes easily.

4. 4

   Make lemon garlic butter

   In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and cook for 30 seconds, then stir in lemon zest and lemon juice. Simmer 1 minute. Stir in chopped parsley off heat.

5. 5

   Cook couscous

   In a medium saucepan, bring 1 cup water and a pinch of kosher salt to a boil. Remove from heat, stir in 0.75 cup couscous, cover for 5 minutes, then fluff with a fork.

6. 6

   Sauté cherry tomatoes

   In a separate small skillet, heat 1 teaspoon olive oil over medium heat. Add cherry tomatoes and cook 2-3 minutes until blistered and slightly softened. Season with a pinch of salt if desired.

7. 7

   Plate and finish

   Spoon couscous onto plates, top with the salmon fillet, drizzle lemon garlic butter over the salmon, and arrange sautéed tomatoes on the side. Garnish with fresh parsley if desired.