Salmon with lemon-cilantro vinaigrette

Photo by Cindy G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    10-ounce box couscous (1 1/2 cups)

  • 3

    tablespoons olive oil

  • 1

    1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions

  • 1/2

    teaspoon paprika

  • kosher salt and black pepper

  • 1/2

    cup fresh cilantro, chopped

  • 4

    scallions, thinly sliced

  • 2

    tablespoons fresh lemon juice

Directions

Cook the couscous according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with the paprika, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. Meanwhile, in a small bowl, combine the cilantro, scallions, lemon juice, the remaining 2 tablespoons of oil, and 1⁄4 teaspoon each salt and pepper. Drizzle over the salmon and couscous.

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