Salmon with Asparagus and Couscous

Warm salmon with asparagus and couscous will quickly become a favorite. It’s so flavorful you forget it’s really healthy too.

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Just this week I purchased asparagus for .95 per pound. That makes this a budget friendly recipe which I absolutely love. I will post a video about how to trim your asparagus soon. I never peel my asparagus or use a knife; I feel like I lose some of the asparagus when I cut it with a knife. Take the asparagus between your thumb and forefinger and hold the asparagus towards the stem end. Then use your other hand holding the asparagus below the top end about the middle of the asparagus and bend until the asparagus breaks. I compost the woody ends.

If you can’t find the couscous or don’t like couscous just sub another grain or short pasta. Life’s too short to not enjoy what you eat!

I love salmon any way it’s cooked. My favorite way is poached. This salmon with asparagus and couscous is pan cooked and I used to think it was so difficult because the salmon would stick. I have since found that it’s really easy. Salmon will let you know when it’s ready to flip because it will release from the pan. It’s ready to turn when the salmon no longer sticks to the pan.

This sounds fancy and tastes fancy but definitely not fussy. Whip this up quickly for a healthy meal during a busy weeknight or a leisure weekend.

What I love about pan searing is the crust that it gives the salmon without drying it out.

Salmon With Asparagus and Couscous

Warm salmon with asparagus and couscous will quickly become a favorite. It's so flavorful you forget it's really healthy too.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 1 lb salmon-4 portions, skin on
• 1 tbsp olive oil
• 1 bunch asparagus-woody stems removed
• 1 cup whole wheat couscous
• 1 red bell pepper-chopped
• 1 yellow bell pepper-chopped
• 1/4 cup parsley-chopped
• 2 tbsp lemon juice-divided
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

 

• Bring 1 cup of water and 1/4 teaspoon salt to a boil. Add couscous, cover and remove from heat. Let sit for 5 minutes or until the rest of the meal is complete. Then remove lid and fluff with a fork.
• Blanch asparagus in a boiling pot of water with 1/4 teaspoon salt for 3-4 minutes until bright green. Remove and set aside.
• Sprinkle salmon with salt and pepper. Over medium-high heat add oil to a skillet.
• Add salmon skin side up to skillet. Cook for 3-4 minutes per side, until skin is crispy.
• Toss peppers, parsley and couscous with pepper, 1/4 teaspoon salt and 1 tablespoon lemon juice.
• Divide the couscous between 4 plates and asparagus on top of the couscous. Sprinkle with remaining lemon juice. Top with salmon.
• Serve and enjoy!

Keyword asparagus, couscous, main dish, salmon