Salmon Couscous Salad

Servings:

This salmon couscous salad recipe features salmon, couscous, and arugula salad layered in a bowl and drizzled with homemade pesto dressing for a unique presentation. This dish is a nod to a dish I tried at a local restaurant.

Prep
27 min
Cook
62 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Add mayonnaise, buttermilk, pesto, lemon juice, and garlic to the bowl of a food processor. Blend until smooth. Season to taste with black pepper. Set dressing aside.
  2. 2 Meanwhile, heat a skillet over medium-high heat. Season salmon with Greek seasoning. Cut salmon into two filets. Melt butter in a skillet over medium heat and add olive oil. Place salmon, skin side down, in the hot skillet. Cook until salmon flakes easily with a fork, about 8 minutes.
  3. 3 Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes.
  4. 4 To assemble, place salad mixture into 2 dinner bowls, and sprinkle chopped tomatoes over the salad. Fluff couscous with a fork. Mound couscous in the center of each bowl. Sprinkle Parmesan cheese around couscous. Place a salmon filet to the side of the couscous. Pour 1 to 2 tablespoons pesto dressing on top of dish. Sprinkle with pepitas. Serve immediately.

Nutrition per serving

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