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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
Aug. 27, 2020
Tracy Nawara

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-tomatoes-olive-oil-times-salmon-couscous-with-olives-and-tomatoes

Salmon Couscous with Olives and Tomatoes

4 from 2 votes
Course: MainDifficulty: Easy
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

20

min­utes

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.

Ingredients

  • 1 cup dried pearled cous­cous

  • 2 4 – 5 ounce salmon filets, skins removed

  • 2 tea­spoons seafood sea­son­ing, such as Old Bay

  • 1/4 cup del­i­cate extra vir­gin olive oil, divided

  • 1 shal­lot, chopped

  • 1 large heir­loom tomato, chopped

  • 3 cloves gar­lic, minced

  • 1 tea­spoon salt

  • 1 tea­spoon black pep­per

  • 12 Kalamata olives, halved

  • 12 cherry toma­toes, halved

  • 1 bunch 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

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