Nutritionist's Pick

Za'atar Crusted Salmon

with Veggie Couscous & Labneh

35 MIN

2 Servings

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with Salmon

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 600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Pearl Couscous
1 Lemon
1 Persian Cucumber
4 oz Grape Tomatoes
½ Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
1 Red Onion
¼ cup Labneh Cheese
1 oz Pitted Castelvetrano Olives

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Medium dice the cucumber(s). Halve the tomatoes. Roughly chop the olives. Quarter and deseed the lemon(s). In a bowl, combine the diced cucumber(s), halved tomatoes, chopped olives, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the onion

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

3 Cook the salmon

Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the za'atar. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

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

4 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.

5 Finish the couscous & serve your dish

Transfer the cooked onion(s) 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. 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 salmon and seasoned labneh. Serve the remaining lemon wedges on the side. Enjoy!