Salmon with lemon-cilantro vinaigrette
By fcgra
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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