salmon with couscous and peas

Salmon

Salmon with Couscous and Peas

Tender salmon served alongside fluffy couscous and sweet peas. This light, wholesome dish combines delicate fish with fresh, vibrant vegetables for a balanced and satisfying meal.

Ingredients

4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1 small white onion, finely chopped
1/2 cup frozen peas
3/4 cup low-sodium chicken broth
1/3 cup sliced pitted spanish olives with pimientos
1/4 cup golden raisins
2 tablespoons salted roasted pepitas (green pumpkin seeds)
1 tablespoon hot sauce
1/2 cup couscous
lime wedges, for serving

Directions

Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.