Mediterranean Salmon Skillet
This Mediterranean Salmon Skillet meal features pan-seared salmon, burst cherry tomato couscous, and an olive-pistachio salsa. Made in one pan in right under 40 minutes, this salmon dinner is equal parts nutritious and delicious.
Servings: 4
Equipment
- Large skillet
- Mixing bowl
Ingredients
- 4 (6-oz.) salmon fillets
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 2 Tbsp. extra-virgin olive oil
- 2 medium fennel bulbs, cut into 1/2-inch wedges
- 1 pint cherry tomatoes
- 2 Tbsp. mild harissa paste (such as Mina brand)
- 1 cup dry Israeli (or "pearl") couscous
Olive-Pistachio Salsa
- 3 Tbsp. pitted and finely chopped green olives (such as Castelvetrano olives)
- 3 Tbsp. finely chopped pistachios (preferably roasted and salted)
- 2 Tbsp. minced fresh parsley
- 1 garlic clove, minced or grated
- 1/4 tsp. chili flakes
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. salt
Instructions
- Pat salmon dry with a paper towel, and season flesh evenly with 1/2 tsp. salt and 1/4 tsp. pepper.Heat 2 Tbsp. oil in a large skillet (preferably cast-iron) over medium-high. Once hot, arrange salmon fillets, skin side-down, in the pan, and cook for 3 to 4 minutes, until the skin easily releases from the pan. Gently flip fillets, lower the heat to medium, and cook until the salmon is cooked through and easily flakes with the pressure of a fork, about 3 to 4 more minutes. Transfer salmon to a plate and cover with foil to keep warm.
- Add fennel wedges to the skillet, and cook until brown on the bottom, about 3 minutes. Add tomatoes, and toss with fennel and oil. Continue cooking until fennel softens and tomatoes are blistered, about 3 more minutes.Stir in harissa and couscous; cook, stirring frequently, until the grains are lightly toasted, about 2 minutes. Add 1 1/2 cups water, remaining 1/2 tsp. salt and 1/4 tsp. black pepper; bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and cook until most of the water is absorbed and couscous is tender, about 12 to 14 minutes.
- While the couscous cooks, prepare salsa by combining olives, pistachios, parsley, garlic, chili flakes, olive oil, lemon juice, and salt; mix well.
- Once the couscous is cooked, remove lid and nestle salmon fillets back into pan. Continue cooking, uncovered, 2 more minutes to warm salmon. Spoon olive-pistachio salsa over salmon, and serve immediately.
Notes
To Store. Refrigerate leftover salmon and couscous in an airtight storage container for up to 2 days. Store salsa separately for up to 3 days.
To Reheat. Gently rewarm salmon and couscous in a skillet on the stovetop over medium heat. If needed, add a splash of water or broth to help rehydrate the grains. Top with leftover salsa after reheating.
To Freeze. Freeze leftover salmon and couscous in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. I do not suggest freezing salsa.