Crispy Skin Salmon with Couscous, Tomatoes & Labneh
Carb Conscious

Crispy Skin Salmon

with Couscous, Tomatoes & Labneh

25 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

This bright, flavorful dish features crispy, za'atar-seasoned salmon fillets served over a bed of fluffy pearl couscous—tossed with charred red onion and a vibrant mix of cucumbers, tomatoes, olives, and goathorn peppers marinated in fresh lemon juice.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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ingredients
Crispy Skin Salmon with Couscous, Tomatoes & Labneh
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Pearl Couscous
  • 1 Lemon
  • 1 oz Pitted Niçoise Olives
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 1 oz Pickled Goathorn Peppers
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 Red Onion
  • ¼ cup Labneh Cheese
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Medium dice the cucumber. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, halved tomatoes, chopped peppers, chopped olives, and the juice of 2 lemon wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the fish & onion
2 Cook the fish & onion

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the za'atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Add the onion rounds in an even layer. Cook 5 to 7 minutes, or until the skin is browned and crispy and the onion is lightly charred. Flip the fish and onion rounds. Cook 1 to 2 minutes, or until the onion is softened and the fish is lightly browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish. 

Cook the couscous
3 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine.

Finish the couscous & serve your dish
4 Finish the couscous & serve your dish

Transfer the cooked onion and marinated vegetables (including any liquid) to the pot of cooked couscous. Add a drizzle of olive oil and season with salt and pepper; stir to combine and separate the onion layers. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and labneh. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Medium dice the cucumber. Halve the tomatoes. Roughly chop the peppers. Roughly chop the olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, halved tomatoes, chopped peppers, chopped olives, and the juice of 2 lemon wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the fish & onion

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the za'atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Add the onion rounds in an even layer. Cook 5 to 7 minutes, or until the skin is browned and crispy and the onion is lightly charred. Flip the fish and onion rounds. Cook 1 to 2 minutes, or until the onion is softened and the fish is lightly browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish. 

Cook the fish & onion
Cook the couscous
3 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine.

4 Finish the couscous & serve your dish

Transfer the cooked onion and marinated vegetables (including any liquid) to the pot of cooked couscous. Add a drizzle of olive oil and season with salt and pepper; stir to combine and separate the onion layers. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and labneh. Serve the remaining lemon wedges on the side. Enjoy!

Finish the couscous & serve your dish
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