When it comes to preparing a delicious and nutritious meal, Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt stands out as an excellent choice. This dish combines the rich flavors of seared salmon, the delightful texture of pearl couscous, and the freshness of roasted vegetables, all topped with a zesty lemon yoghurt sauce. It’s perfect for a weeknight dinner or even for impressing guests at a gathering. Let’s dive into this vibrant recipe that is sure to please your taste buds.

Ingredients

For this Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt, you will need the following core ingredients:

– 4 salmon fillets (about 6 ounces each)

– 1 cup pearl couscous

– 2 cups vegetable broth

– 1 red bell pepper, diced

– 1 zucchini, diced

– 1 cup cherry tomatoes, halved

– 2 tablespoons olive oil

– Salt and pepper to taste

– Juice of 1 lemon

– 1 cup plain Greek yoghurt

– Zest of 1 lemon

– Fresh parsley for garnish

These ingredients come together to create a harmonious blend of flavors and textures. The salmon offers healthy fats and protein, while the pearl couscous provides a chewy contrast. Roasted veggies add color and nutrients, and the lemon yoghurt brings everything together with its creamy zest.

Instructions

To prepare Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt, follow these step-by-step instructions:

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. On a baking sheet, toss diced red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

3. Spread the vegetables evenly on the baking sheet and roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.

4. While the veggies roast, bring vegetable broth to a boil in a medium saucepan.

5. Add pearl couscous to the boiling broth and reduce to a simmer. Cook for about 8 minutes or until the couscous is tender but still has a bite.

6. In a separate skillet over medium-high heat, season salmon fillets with salt and pepper.

7. Add a drizzle of olive oil to the skillet and place salmon fillets skin-side down.

8. Sear for about 4-5 minutes until the skin is crispy; then flip and cook for another 3-4 minutes until cooked through.

9. For the lemon yoghurt sauce, combine Greek yoghurt with lemon juice and lemon zest in a small bowl. Mix well until smooth.

10. Once everything is cooked, fluff the couscous with a fork and divide it among four plates.

11. Top each plate with roasted veggies and a seared salmon fillet.

12. Drizzle generous amounts of lemon yoghurt over each serving and garnish with fresh parsley.

This Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt is not only visually appealing but also bursting with flavor. The combination of succulent salmon, hearty couscous, vibrant roasted vegetables, and zesty sauce makes it an ideal meal for any occasion. Enjoy this wholesome dish that is sure to become a favorite in your home kitchen!

Tips and tricks

To perfect your Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt, consider these tips. First, ensure that the salmon fillets are at room temperature before cooking. This helps them cook evenly. When searing the salmon, preheat your skillet until it’s hot enough to create a nice crust. Use a combination of olive oil and butter for added flavor and richness.

When preparing pearl couscous, remember to toast it lightly in the pan before boiling. This enhances its nutty flavor. For roasted veggies, choose a mix that includes seasonal favorites like bell peppers, zucchini, and carrots. Cut them into uniform sizes for even roasting.

Finally, don’t skip the lemon yoghurt! Mixing fresh lemon juice with Greek yoghurt adds a refreshing tang that complements the dish beautifully. Adjust the seasoning in the yoghurt based on your taste preferences.

FAQs

What can I serve with Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt?

For a well-rounded meal, pair this dish with a light salad or steamed greens like asparagus or broccoli. A glass of white wine, such as Sauvignon Blanc or Pinot Grigio, works well too. If you want something heartier, consider serving crusty bread on the side to soak up any leftover sauce.

Can I use other types of fish instead of salmon?

Yes! While salmon is an excellent choice due to its rich flavor and texture, you can replace it with other fish like trout or sea bass. Just make sure to adjust cooking times accordingly as different fish have varying thicknesses and cooking requirements.

How do I store leftovers of this dish?

To store leftovers of Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt, cool it to room temperature first. Place everything in an airtight container and refrigerate within two hours of cooking. It should last for up to three days in the fridge. Reheat gently in the microwave or on the stovetop.

The combination of flavors in Seared Salmon & Pearl Couscous with Roasted Veggies & Lemon Yoghurt creates a satisfying and nutritious meal. With its vibrant colors and textures, this dish is perfect for any occasion—whether it’s a casual dinner or a special gathering. Enjoy every bite!