`Salmon Couscous with Olives, Tomatoes - Olive Oil Times

Salmon Couscous with Olives, Tomatoes

Tender, flaky salmon is served atop a warm bed of couscous, delicately flavored with garden-fresh tomatoes and tangy Kalamata olives. This is a warm, comforting dish to welcome the season’s change from summer to autumn.
Salmon Couscous with Olives, Tomatoes
Salmon Couscous with Olives, Tomatoes
By Tracy Nawara
Aug. 27, 2020 13:11 UTC

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: Easy


Prep time


Cooking time



Pan-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.


  • 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


  • 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.


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