Carb Conscious

Crispy Skin Salmon

with Couscous, Tomatoes & Labneh

25 MIN

2 Servings

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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

620 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Pearl Couscous
1 Lemon
1 oz Pitted Niçoise Olives
1 Persian Cucumber
4 oz Cocktail 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

step-by-step

instructions

Cook Along

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. Quarter the tomatoes. Roughly chop the peppers. Roughly chop the olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, quartered 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.

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. Season the labneh with salt and pepper. Add a drizzle of olive oil; stir to combine. Serve the finished couscous topped with the cooked fish and seasoned labneh. Serve the remaining lemon wedges on the side. Enjoy!