Crispy Skin Salmon with Couscous, Tomatoes & Tzatziki

Crispy Skin Salmon

with Couscous, Tomatoes & Tzatziki

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 shallot and a vibrant mix of cucumbers, tomatoes, olives, and goathorn peppers marinated in fresh lemon juice.
15 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon with Couscous, Tomatoes & Tzatziki
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Pearl Couscous
  • 1 Lemon
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 1 oz Pitted Niçoise Olives
  • 1 oz Pickled Goathorn Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Red Onion
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 and olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, halved tomatoes, chopped peppers and 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 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 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side down, and the onion rounds in an even layer. Cook 5 to 7 minutes, or until the salmon 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 fish is browned and cooked through* and the onion is softened. Turn off the heat.

*An instant-read thermometer should register 145°F.

Cook the couscous
3 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 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 tzatziki. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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 peppers and olives. Quarter and deseed the lemon. In a bowl, combine the diced cucumber, halved tomatoes, chopped peppers and 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 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 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side down, and the onion rounds in an even layer. Cook 5 to 7 minutes, or until the salmon 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 fish is browned and cooked through* and the onion is softened. Turn off the heat.

*An instant-read thermometer should register 145°F.

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

Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 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 tzatziki. Serve the remaining lemon wedges on the side. Enjoy!

Finish the couscous & serve your dish
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