This pan-seared salmon with kale, tomatoes, and pearled couscous recipe is quick and easy to make. This one-pan meal is also light, healthy, and nutritious. A 30-minute dinner that is so flavorful and fresh and it is perfect for a weeknight or weekend dinner.
Pan-seared salmon is one of my absolute favorite ways to enjoy salmon. This salmon is simply seasoned, seared to perfection, and served over a delicious kale and tomatoes couscous. There are so many ways to cook salmon but this easy weeknight dinner meal comes together in one pan which makes it not only quick and convenient to make, but marries all the flavors together, making this salmon recipe so flavorful. This restaurant-style pan-seared salmon is both elegant and easy to make at home.
I try to make fish for dinner at least once a week. Luckily, everyone in our family loves fish. Salmon is one of our favorites. It is a great all-around fish. It is high in omega 3’s and great for your heart. Salmon is also a great source of protein, vitamins B12 and D, and iron. If you love salmon and you are looking for a new salmon recipe to try, you will love this pan-seared salmon recipe.
This easy pan-seared salmon with kale, tomatoes, and pearled couscous is a beautiful restaurant-style dish that’s perfect for a casual dinner for two, yet elegant enough for guests! It not only looks great, but it is healthy and delicious and a definite crowd-pleaser.
Ingredients and Substitutions
- Salmon fillets – your choice, farmed or wild, I recommend always getting the wild salmon when possible.
- Kale – Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available. Any other dark leafy green can be used here. You can use chard or spinach for this recipe.
- Tomatoes – cherry tomatoes are perfect for this recipe. Use diced tomatoes on the vine if you do not have cherry tomatoes.
- Couscous – Pearled couscous is so hearty and delicious and works great for this recipe. It is a type of pasta. I used a boxed pearled couscous for this recipe as that is what I had at home. Here is the one I used and love for this recipe. Get it here. You can use any type of pearled couscous. Or any other small type of pasta, such as orzo pasta.
- Onion – I use yellow onion but you can also use shallots.
- Seasonings – All you need for this recipe, is salt, black pepper, and garlic powder.
- Extra virgin olive oil – try and use a good extra virgin olive oil
- Water – I like to use water but you can also use vegetable stock instead.
How to make this pan-seared salmon with kale, tomatoes, and pearled couscous
Heat 2 tablespoons olive oil in a large pan. While the oil is heating up, prepare the salmon. Cut each salmon fillet in half and season it with salt and pepper. Place the salmon fillets season side down in the pan and season the other sides. Brown the salmon on both sides and place them on a plate while you cook the rest of the recipe.
Chop the kale or break it into pieces with your hands. Cut the cherry tomatoes in half and add them to the same pan that you seared the salmon in. Season them with salt, pepper, and garlic powder. Cook the cherry tomatoes until soften, stirring occasionally.
After 5-10 min, add the chopped onion. Season again and cook until the onion is translucent about 5 minutes.
Add the couscous and stir to combine well. Add in the water and stir well again. Let it come to a boil.
Once it does, add in the chopped kale, stir well, season again, cover, and cook until the couscous is cooked per your liking. Once it is cooked, taste it and adjust the seasonings per your taste.
Divide the kale and tomatoes couscous between 4 bowls and top with the seared salmon.
Serving suggestions
This salmon meal is so well balanced – it has the protein, the cards, and the veggies, that a side dish is not really needed. But if you wish, I love serving this pan-seared salmon with kale, tomatoes, and pearled couscous with a chopped salad, or a side of sauteed or roasted veggies.
Other recipes I think you will love!
Oven baked salmon in foil packets
Italian Sausage Ravioli Alfredo with Spinach
Easy Chicken Parmesan (30-minute meal)
Asian Chicken Rice Bowl Recipe
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Pan Seared Salmon with Kale, Tomatoes, and Pearled Couscous
Ingredients
- 4 salmon fillets
- 2 cups cherry tomatoes
- 1/2 onion diced
- 3/4-1 cup couscous pearled
- 2 cups kale chopped
- 2 tablespoons oil extra virgin
- 1.5-2.5 cups water
- 1 teaspoon garlic powder
- salt and paper to taste
Instructions
- Heat 2 tablespoons olive oil in a large pan.
- While the oil is heating up, prepare the salmon. Cut each salmon fillet in half and season it with salt and pepper.
- Place the salmon fillets season side down in the pan and season the other sides. Brown the salmon fillet on both sides and place them on a plate while you cook the rest of the recipe.
- Chop the kale or break it into pieces with your hands.
- Cut the cherry tomatoes in half and add them to the same pan that you seared the salmon in. Season them with salt, pepper, and garlic powder. Cook the cherry tomatoes until soften, stirring occasionally.
- After 5-10 min, add the chopped onion. Season again and cook until the onion is translucent, about 5 minutes.
- Add the couscous and stir to combine well.
- Add in the water and stir well again. Let it come to a boil. Once it does, add in the chopped kale, stir well, season again, cover, and cook until the couscous is cooked per your liking. Add as much water as needed to ensure the couscous is cooked. It should take between 12-15 minutes.
- Once it is cooked, taste it and adjust the seasonings per your taste.
- Divide the kale and tomatoes couscous between 4 bowls and top with the seared salmon.
- Enjoy!
Notes
- The secret to the perfect salmon sear is to get that skillet nice and HOT and don’t disturb the fish while it cooks. I like to start it skin-side-down to develop a nice crust before flipping it. Do not mess with it and move it around.
- Do not overcook the salmon. You can tell when the fish is done by gently pressing down on the top of the fillet with a fork or your finger, and see if the flesh easily flakes.
- Storing: Refrigerate leftover salmon and couscous in an airtight storage container for up to2 days.
- To reheat: Gently rewarm salmon and couscous in a skillet on the stovetop over medium heat. If needed, add a splash of water or broth to help rehydrate the grains.
- To freeze: Freeze leftover salmon and couscous in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
