Pan Seared Salmon with Kale, Tomatoes, and Pearled Couscous
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.
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.