2 Courses Recipe

Toast walnuts

Heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Make vinaigrette

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; add a little more honey if you prefer sweeter, or more lemon for brightness.

Assemble salad

Place 4 cups of arugula in a large bowl. Add the thinly sliced pear and the cooled toasted walnuts. Drizzle about half the vinaigrette over the greens and gently toss to combine — add more vinaigrette to taste. Sprinkle the 3 oz crumbled goat cheese over the top and finish with a light grind of pepper. Serve immediately so the arugula stays crisp.

Bring couscous

In a small saucepan bring 1 cup low-sodium stock, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to a gentle boil. Remove from heat, stir in 1 cup couscous, cover, and let stand 5 minutes. Fluff with a fork, then stir in 1 tsp lemon zest and 1 tbsp chopped parsley. Keep covered and warm.

Season salmon

Pat 2 salmon fillets dry with paper towels. Season both sides with 1 tsp fine sea salt and 1/2 tsp black pepper, pressing the seasoning gently into the flesh.

Pan-sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbsp olive oil and let shimmer. Place salmon fillets skin-side down and press lightly with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving until the skin is crisp and the flesh is cooked about two-thirds of the way up, 4–5 minutes depending on thickness. Flip carefully and cook the flesh side 1–2 minutes more until the salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium). Transfer salmon to a warm plate and tent loosely with foil.

Make lemon-butter sauce

Lower heat to medium-low and add 3 tbsp unsalted butter to the same skillet. When butter melts and starts to foam, add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped parsley. Spoon the sauce over the salmon fillets.

Plate and serve

Divide the herbed couscous between two plates. Place a salmon fillet on each bed of couscous. Spoon additional lemon-butter sauce from the pan over the fish and garnish with a little extra chopped parsley and lemon zest if desired. Serve the arugula and pear salad alongside the salmon for a composed two-course meal.