Jul 14 2026
Restaurants›The Stubborn Mule›Spring Salmon Recipe

Spring Salmon Recipe

Inspired by The Stubborn Mule
Time1h
Serves4

grilled salmon, cheesy parmesan couscous, roasted corn, sweet peas, cherry tomatoes, sunflower seeds, creamy bechamel

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Grilled Salmon

For the Cheesy Parmesan Couscous

For the Roasted Corn and Sweet Peas

For the Cherry Tomatoes

For the Sunflower Seeds

For the Creamy Bechamel Sauce

Method

For the Grilled Salmon

  1. 1

    Step 1

    Preheat the grill to medium heat.

  2. 2

    Step 2

    In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper.

  3. 3

    Step 3

    Coat the salmon fillets with the marinade, covering them completely. Let them marinate for at least 15 minutes.

  4. 4

    Step 4

    Place the salmon fillets on the grill and cook for about 4-5 minutes on each side, or until cooked through and flaky.

For the Cheesy Parmesan Couscous

  1. 5

    Step 1

    In a saucepan, bring water and salt to a boil.

  2. 6

    Step 2

    Once boiling, stir in couscous, remove from heat, and cover. Let it sit for 5 minutes.

  3. 7

    Step 3

    Fluff the couscous with a fork, then mix in butter and grated Parmesan cheese until well combined.

For the Roasted Corn and Sweet Peas

  1. 8

    Step 1

    Preheat the oven to 400°F (200°C).

  2. 9

    Step 2

    In a bowl, combine corn kernels and sweet peas with olive oil, salt, and black pepper.

  3. 10

    Step 3

    Spread the mixture on a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

For the Cherry Tomatoes

  1. 11

    Step 1

    In a bowl, toss cherry tomatoes with olive oil and salt.

  2. 12

    Step 2

    Place the tomatoes on a baking sheet and roast in the oven for 10-15 minutes until they are soft and slightly blistered.

For the Sunflower Seeds

  1. 13

    Step 1

    Toast sunflower seeds in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant.

For the Creamy Bechamel Sauce

  1. 14

    Step 1

    In a saucepan over medium heat, melt the butter.

  2. 15

    Step 2

    Whisk in the flour and cook for 1-2 minutes until lightly golden.

  3. 16

    Step 3

    Slowly add the milk while continuously whisking to prevent lumps. Continue to cook until the sauce thickens.

  4. 17

    Step 4

    Season with salt, black pepper, and nutmeg (if using). Stir well and remove from heat.

More from The Stubborn Mule