Salmon with lemon-cilantro vinaigrette

By fcgra

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

Preparation

Step 1

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.