Crispy Skin Salmon with Couscous, Tomatoes & Labneh

Crispy Skin Salmon

with Couscous, Tomatoes & Labneh

25 MIN
+$0.99/serving 2 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    Wellness
    • with Pork Chops

    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, and olives marinated in fresh lemon juice.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Skin Salmon with Couscous, Tomatoes & Labneh
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Pearl Couscous
    • 1 Lemon
    • 1 oz Pitted Niçoise Olives
    • 1 Persian Cucumber
    • 4 oz Grape Tomatoes
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 Red Onion
    • ¼ cup Labneh Cheese

    Crispy Skin Salmon

    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 olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, halved tomatoes, 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 pork & onion

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and 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 pork and onion rounds in an even layer. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until the onion is charred and softened and the pork is browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

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

    Cook the pork & 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. Season the labneh with salt and pepper. Add a drizzle of olive oil; stir to combine. Slice the rested pork crosswise. Serve the finished couscous topped with the sliced pork and labneh. Serve the remaining lemon wedges on the side. Enjoy! 

    Finish the couscous & serve your dish
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