Pan-Seared Salmon with Lemon & Herbs over Herbed Couscous (Ready in 30 minutes)

There’s something special about meals that feel elevated but come together in under 30 minutes. This pan-seared salmon with lemon and herbs, served over a bed of fluffy couscous, is exactly that. Crispy skin, tender, flaky fish, zesty lemon, and a whisper of fresh herbs—it’s light, vibrant, and seriously satisfying.

Whether you're cooking for yourself on a quiet evening or plating up for friends, this dish delivers elegance with minimal effort. And the couscous? It soaks up all the pan juices like a dream.

Why You’ll Love This Recipe

• It’s fast. From pan to plate in about 30 minutes—yes, really.

• It’s flavorful. Fresh lemon, fragrant herbs, garlic, and that buttery pan sauce… perfection.

• It’s healthy. Packed with protein, fresh herbs, and light grains—but still totally satisfying.

• It’s beautiful. Golden salmon, vibrant green herbs, and bright lemon slices make it a total stunner on the plate.

Whether you’re cooking for yourself, your partner, or hosting friends, this recipe feels like you went all out—even though you didn’t.

What You’ll Need - Let’s break down the main players and why they matter:

Salmon

Use skin-on fillets if possible—pan-searing gives you that irresistible crispy skin that feels fancy but takes almost no effort. Wild-caught salmon has a richer flavor, but farm-raised will work just as well here.

Lemon & Herbs

Fresh lemon juice brightens everything and cuts through the richness of the fish. Herbs like dill, parsley, thyme, or mint add complexity and freshness. You can use one or mix them up depending on what you have.

Couscous

The unsung hero! Couscous cooks in minutes, making it a perfect base for soaking up the buttery lemon-herb pan juices. Tossing it with fresh herbs and a touch of citrus gives it a life of its own.

Tips for Success

• Don’t skip drying the salmon! Patting it dry ensures a crispy sear.

• Use a hot pan. Let your skillet heat up before adding the fish—it helps prevent sticking.

• Customize your couscous. Add chopped cherry tomatoes, toasted pine nuts, or sautéed greens for a heartier base.

• Meal prep friendly: Couscous and salmon both hold up well as leftovers. You can eat it cold, room temp, or reheat gently.

This dish is proof that simple doesn’t mean boring. The buttery richness of the salmon, the brightness of lemon, the earthiness of herbs, and the pillowy couscous all come together in a way that just works. It’s light enough for spring and summer, but cozy enough for cooler nights too.

You’ll come back to this recipe again and again—not just because it’s easy, but because it’s deeply satisfying in that "I made this, and wow it’s good" kind of way.

Let me know if you try it—and don’t forget to plate it up pretty, because this one’s definitely camera-ready.

Salmon Tips:

• Thicker fillets? Add an extra minute or two of cook time per side, or finish them in a 375°F (190°C) oven for 5 minutes.

• No skin? You can still sear it—just be gentle when flipping and avoid overcrowding the pan.

• Frozen salmon: Thaw completely in the fridge overnight or under cold water before cooking to ensure even searing.

Flavor Boosters:

• Add a pinch of red pepper flakes or a splash of white wine to the pan sauce for extra depth and complexity.

• A touch of honey or maple syrup pairs beautifully with the lemon and balances the acidity—especially if your lemon is very tart.

Couscous Customization:

• Stir in toasted pine nuts, almonds, or pistachios for crunch.

• Add crumbled feta or goat cheese for a tangy, creamy element.

• For a Mediterranean twist, toss in chopped cucumbers, tomatoes, and olives and serve the salmon more like a warm grain bowl.

Make Ahead & Storage:

• Make ahead: You can cook the couscous and prep the herbs in advance. Salmon is best fresh, but leftovers are delicious cold over a salad.

• Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently or enjoy chilled.

Serving Suggestions:

Pair with a simple side salad of arugula, lemon vinaigrette, and shaved parmesan, or roasted veggies like asparagus, green beans, or zucchini.

Yield: 2-4 Servings

Print

With ImageWithout Image

Pan-Seared Salmon with Lemon & Herbs over Herbed Couscous

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Crispy skin, tender, flaky fish, zesty lemon, and a whisper of fresh herbs—it’s light, vibrant, and seriously satisfying.

Cook modePrevent screen from turning off

Ingredients

For the Salmon

• 2–4 skin-on salmon fillets (about 6 oz each)
• Salt & black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, smashed
• Juice of 1 lemon + extra slices for garnish
• 1 tsp lemon zest
• 2 tbsp chopped fresh herbs (parsley, dill, or thyme—or a mix)

For the Cousous

• 1 cup couscous
• 1 cup vegetable or chicken broth (or water)
• 1 tbsp olive oil or butter
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley or mint
• Optional: a squeeze of lemon or a dash of lemon zest

Instructions

1. Bring broth (or water) to a boil in a small saucepan. Stir in couscous, olive oil or butter, and salt.
2. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and stir in fresh herbs and optional lemon zest.
3. Pat salmon dry and season generously with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add salmon skin-side down and don’t move it—let it crisp for 4–5 minutes.
5. Flip salmon and reduce heat slightly. Add butter, garlic, and herbs to the pan.
6. Baste salmon with the melted butter and herbs for another 3–4 minutes, or until cooked to your liking.
7. Squeeze lemon juice over the salmon and let it sizzle in the pan for 30 seconds.

Notes

Want a creamier couscous? Stir in a dollop of Greek yogurt or a splash of cream.

Swap herbs based on what you have—chives, basil, or even tarragon work beautifully.

Add roasted cherry tomatoes or steamed asparagus for a pop of color and texture.

Nutrition Facts

Calories

758

Carbs

70 g

Cholesterol

111 mg

Fat

31 g

Fiber

5 g

Net carbs

65 g

Protein

46 g

Sat. Fat

7 g

Sodium

958 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.