Salmon Couscous with Olives, Tomatoes
As the warmer months get cooler, a warm pasta dish is always welcome. Salmon Couscous with Olives and Tomatoes is a delicious way to use up your garden tomatoes and have a healthy meal at the end of a long day. The salmon is pan-seared and served atop a warm bed of tomato and olive couscous. The dish is topped with fresh basil to give an herby element to the savory dish.
This recipe is a full meal in one bowl. Feel free to add any additional tomatoes or garden veggies that you have in abundance. Both heirloom and cherry tomatoes are flourishing at this time of year, so the couscous has two types of tomatoes inside. This salmon recipe works best with pearled couscous, but quinoa would also be a great gluten-free substitute.
Salmon Couscous with Olives and Tomatoes
Course: MainDifficulty: Easy4
servings10
minutes20
minutesPan-seared salmon is seasoned and dressed atop a warm bed of garden-fresh tomato and Kalamata olive couscous. This dish is like a warm hug on a chilly night.
Ingredients
1cupdried pearled couscous
24 – 5 ouncesalmon filets, skins removed
2teaspoonsseafood seasoning, such as Old Bay
1/4cupdelicate extra virgin olive oil, divided
1shallot, chopped
1large heirloom tomato, chopped
3cloves garlic, minced
1teaspoonsalt
1teaspoonblack pepper
12Kalamata olives, halved
12cherry tomatoes, halved
1bunch basil, chopped, reserve some for garnish
Directions
- Begin by cooking your couscous as per the package directions and set aside.
- Remove salmon skin at this time. Feel free to leave it on if you prefer. Season with your favorite seafood seasoning mix, or Old Bay, on both sides of the fish.
- Heat a nonstick skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet. Lay the salmon out carefully, and away from you, into the skillet and cook 4 – 5 minutes per side, or until your preferred level of doneness.
- As the salmon is cooking, in another skillet, add the rest of the olive oil and shallot to the pan over medium low heat. Cook until translucent, about 3 minutes.
- To the shallots, add the chopped heirloom tomatoes and garlic. Cook 1 – 2 minutes until the garlic is fragrant. Season with salt and pepper.
- Once the salmon is done, turn off the heat. Add Kalamata olives and cherry tomatoes to the couscous. Fold in ½ of the basil.
- Serve in a shallow bowl with the couscous on the bottom. Top with the salmon and garnish with basil. Serve immediately.
Notes
- For even more extravagance, lightly drizzle a high-quality robust EVOO over the top of the completed dish.
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