Name: The Socials Salmon Mediterraneo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces salmon fillets, skin-on (6-7 oz / 170-200 g each); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 tbsp unsalted butter; 4 pieces lemon wedges (for serving); 1.5 cups Israeli (pearl) couscous or regular couscous; 2 cups low-sodium vegetable or chicken stock; 1 tbsp olive oil; 2 cloves garlic cloves, minced; 1 cup cherry tomatoes, halved; 1 cup asparagus, trimmed and cut into 1- to 1.5-inch pieces; 2 cups baby spinach, packed; 1 cup broccolini, trimmed and cut in half lengthwise if large; 1 tsp lemon zest; 0.25 cups feta cheese, crumbled (optional); 0.75 tsp salt; 0.5 tsp black pepper; 1 cup roasted red peppers (jarred, drained) or homemade roasted red peppers; 1 clove garlic clove; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp smoked paprika; 0.125 tsp red pepper flakes (optional); 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp water (to thin as needed); 2 tbsp fresh parsley, chopped; 1 tsp extra-virgin olive oil (finishing)

Method

Salmon

Prep

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1 tsp total divided) and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the couscous and sauce.

Sear

Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the sides are opaque about halfway up. Flip carefully and add 1 tbsp butter to the pan; baste salmon in butter for an additional 2–3 minutes for medium doneness (internal temp 125–130°F / 52–54°C). Adjust time for thicker/thinner fillets. Remove salmon to a warm plate and tent loosely with foil for 3 minutes before serving.

Finish

Squeeze a lemon wedge over each fillet just before plating.

Roasted red pepper sauce

While salmon rests (or earlier), make the sauce. Combine 1 cup drained roasted red peppers, 1 garlic clove, 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp smoked paprika, 1/8 tsp red pepper flakes (optional), 1/4 tsp salt, and 1/4 tsp black pepper in a blender or food processor. Blend until smooth. If too thick, add up to 2 tbsp water to reach a pourable sauce consistency. Taste and adjust salt, lemon, or paprika as needed. Keep warm or return to a very low pan to warm gently before plating.

Mediterranean couscous & vegetables

Toast and cook couscous

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 1.5 cups Israeli (pearl) couscous and toast, stirring, 2–3 minutes until lightly golden (if using regular couscous, skip to adding stock). Pour in 2 cups low-sodium stock, bring to a simmer, cover, and cook according to couscous type: pearl couscous 8–10 minutes, regular couscous 5 minutes (then remove from heat and fluff). Once cooked, fluff with a fork and set aside, covered, off heat.

Sauté vegetables

While couscous cooks, heat a large skillet over medium-high heat with a drizzle of olive oil (about 1 tsp). Add broccolini and asparagus pieces, season lightly with 1/4 tsp salt and a pinch of pepper, and sauté 3–4 minutes until bright and starting to tenderize. Add halved cherry tomatoes and continue to sauté 1–2 minutes until tomatoes soften but keep shape. Add baby spinach and stir until just wilted (about 1 minute).

Combine

Add the cooked couscous to the skillet with the vegetables (or transfer vegetables to the couscous pot). Stir to combine gently. Add lemon zest, remaining salt (about 1/2 tsp), 1/2 tsp black pepper, and crumbled feta (optional). Toss to incorporate and taste for seasoning. Keep warm until plating.

Garnish & plating

Divide the warm Mediterranean couscous and vegetables among four plates (about 1 to 1¼ cups each). Place a pan-seared salmon fillet on top of each bed of couscous. Spoon 2–3 tablespoons of roasted red pepper sauce around or over the salmon. Drizzle each plate with a small amount of extra-virgin olive oil, sprinkle with chopped parsley, and serve with a lemon wedge.

Serve immediately so salmon remains crisp. Leftover sauce can be refrigerated up to 3 days; couscous and salmon are best eaten same day.