Description

This Warm Couscous Salad with Salmon and Mustard-Dill Dressing is a flavorful, healthy dish combining tender pearled couscous, flaky pan-seared salmon, and a zesty mustard-lemon dressing enhanced with fresh dill and spinach. Perfect for a quick weeknight dinner, it balances wholesome ingredients with bright, fresh flavors for a satisfying meal.

Ingredients

Salmon and Seasoning

2 (8-ounce) salmon fillets, preferably wild
Kosher salt and freshly ground black pepper, to taste
1/3 cup extra-virgin olive oil

Couscous and Vegetables

1 medium shallot, thinly sliced
6 ounces pearled couscous
3 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons extra-virgin olive oil
1 1/2 cups spinach leaves, chopped in half if large, or whole if baby

Dressing and Garnish

2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
1/2 cup fresh dill, roughly chopped, plus more for garnish

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Instructions

Season and Sear the Salmon: Season the salmon fillets with kosher salt and freshly ground black pepper. Heat 1/3 cup of extra-virgin olive oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then immediately reduce the heat to medium-low. Cook the salmon gently, pressing down with a spatula to ensure the skin makes full contact with the pan. Cook until the skin is rendered and crispy, about 6 minutes. When the skin lifts easily with the spatula, flip the salmon.
Finish Cooking the Salmon: Cook the salmon on the flip side until an instant-read thermometer inserted into the thickest part reaches 120°F (49°C) for medium-rare or 130°F (54°C) for medium, roughly 1 minute longer. Transfer the salmon to a paper towel-lined plate to cool. Once cooled, flake the salmon using your hands and discard the skin.
Prepare the Couscous Base: Wipe out the skillet used for the salmon. Add the remaining 2 tablespoons of olive oil and heat over medium-high heat until shimmering. Add the thinly sliced shallot with a pinch of salt and cook until softened, about 2 minutes. Add the pearled couscous and stir frequently, toasting it lightly until fragrant, about 1 minute.
Cook the Couscous: Pour in the vegetable stock or broth and stir to combine all ingredients. Adjust the heat to maintain a gentle simmer. Cook the couscous until most of the liquid is absorbed and the couscous is tender, about 10-12 minutes. Strain any excess liquid from the couscous before transferring it to a large serving bowl.
Make the Dressing and Combine Salad: In the serving bowl, whisk together the Dijon mustard and fresh lemon juice to create the dressing. Add the cooked couscous, chopped dill, and spinach leaves. Stir gently to fluff the couscous and wilt the spinach slightly. Then fold in the flaked salmon. Season the entire salad with salt and freshly ground black pepper to taste.
Serve: Garnish the salad with additional chopped dill and serve immediately while warm.

Notes

Use wild-caught salmon for the best flavor and texture.
If you prefer more well-done salmon, cook to an internal temperature of 140°F (60°C).
Homemade vegetable stock enhances flavor but store-bought low-sodium broth works well for convenience.
Pearled couscous can be substituted with larger Israeli couscous but cooking times may vary.
This salad is best enjoyed fresh and warm but can be refrigerated and served chilled or reheated the next day.

Prep Time: 5 mins
Cook Time: 20 mins
Category: Salad
Method: Stovetop
Cuisine: Mediterranean