The one thing to know

Use skinless salmon for this one. The first time we tested it I left the skin on, it stuck to the pan, and I spent five minutes scraping it loose before I could dump the couscous in. With the skin off, you get a golden crust from a quick sear, then the fillets go back in the pan on top of the couscous to finish. This is the rare one pan fish dinner where the salmon stays moist and the couscous adds depth with lemon and garlic notes.

Four pieces of seasoned salmon on a bed of couscous with spinach in a skillet, garnished with lemon wedges and chopped herbs. this recipe

Why this one pan salmon dinner works

The couscous cooks right in the same pan. Instead of boiling it in a separate pot, you toast it right in the skillet the salmon seared in, so it picks up the browned bits, garlic, and lemon. Then the spinach wilts down, and the seared fillets go back in. Cover the pan, cut the heat, and the couscous absorbs up the broth while the leftover warmth cooks the salmon up to a tender medium.

How to make it (step-by-step)

A hand sprinkles seasoning onto four raw salmon fillets arranged on a white plate, set on a marble countertop with a white tiled backsplash.
Season the salmon on both sides with salt, pepper, and smoked paprkia.
Four seasoned salmon fillets are cooking in a gray skillet on a white surface.
Cook the salmon for 3 minutes on one side, then one minute on the other and remove.
A hand holding a spatula stirs minced garlic browning in a large skillet on a white marble surface.
Add in the minced garlic and stir.
A hand stirs couscous in a large grey skillet with a slotted spatula on a white marble surface.
Add the couscous and cook for 1-2 minutes.
A hand sprinkles seasoning into a pan of couscous and broth, with a slotted spatula resting in the mixture on a white marble surface.
Add in the broth, lemon zest, lemon juice, salt and pepper. Scrape the bits from the bottom of the pan.
A skillet with four pieces of seasoned salmon on cooked quinoa and fresh spinach, set on a marble surface.
Bring the broth to a simmer and stir in the spinach and nestle the salmon into the pan.
A hand lifts the lid from a pot containing seasoned salmon, spinach, and grains, set on a white surface.
Remove from heat, cover and let sit for 7-8 minutes.
A skillet with four pieces of seasoned salmon on a bed of couscous and greens, garnished with lemon wedges and fresh herbs. A bowl of lemon slices sits nearby.
The couscous will cook while sitting. After 7-8 minutes, serve immediately.

What we learned testing this recipe

  • Leave the salmon alone: Once the salmon is in the pan, don’t move it for three full minutes. Poking at it early tears the crust, and the fillet can break apart when you go to flip it.
  • Wilt the spinach before the salmon goes back in: Stir the spinach into the broth first, then nestle the fillets on top. Add the salmon first and you can’t mix the greens in without breaking up the salmon.
  • Simple swaps can work: Baby kale or a cup of frozen peas can sub for the spinach, and vegetable broth works just as well as chicken broth if that is what you have.
A skillet with four pieces of seasoned salmon on a bed of couscous and greens, garnished with lemon wedges and fresh herbs. A bowl of lemon slices sits nearby.

Similar flavor, different meal

A few more seafood dinners in the same bright, lemony family. Our pan seared cod is the closest cousin, a quick stovetop white fish with a similar finish. Tomato basil cod with asparagus is another one-pan fish night that tastes a little more Italian. To keep the lemon and garlic but use a different seafood (shrimp), our lemon garlic shrimp pasta gives you just that.

Four seasoned salmon fillets on a bed of couscous and spinach in a skillet, garnished with parsley and lemon wedges.
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One Pan Salmon and Couscous with Lemon

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Salmon and couscous cook together in one skillet. First, the fish gets a quick sear and then comes out briefly while the couscous toasts in the garlic and oil. Then it goes back on top to finish off cooking while the couscous soaks up a bright lemon-garlic broth. One pan, about 30 minutes.
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Ingredients

  • 4 5 to 6 oz salmon fillets, skin off
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp smoked paprika
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp jarred minced garlic, about 4 cloves fresh
  • 1 cup couscous, uncooked, (can sub millet for gluten-free)
  • 1 3/4 cups chicken broth, or vegetable broth
  • 1 zest of a whole lemon
  • 1 tbsp fresh lemon juice, about half a lemon, use the rest for serving wedges
  • 2 cups packed baby spinach
  • 2 tbsp chopped fresh parsley, optional, for serving
  • Lemon wedges, optional, for serving

Instructions
 

  • Pat the salmon fillets dry with paper towels. Season both sides with 1/2 tsp of the salt, 1/4 tsp of the pepper, and the smoked paprika.
    4 5 to 6 oz salmon fillets, skin off, 1 tsp sea salt, divided, 1/2 tsp black pepper, divided, 1/2 tsp smoked paprika
  • Heat 1 tbsp of the olive oil in a 12-inch heavy skillet over medium heat until the oil shimmers. Add the salmon and sear undisturbed for 3 minutes until a golden crust forms. Flip, cook 1 minute more, and transfer to a plate. The salmon will not be cooked through yet, and that is by design.
    2 tbsp extra-virgin olive oil, divided, 4 5 to 6 oz salmon fillets, skin off
  • Add the remaining 1 tbsp olive oil to the same pan. Add the minced garlic and cook for 30 seconds, stirring, until fragrant. Don't let the garlic brown.
    4 5 to 6 oz salmon fillets, skin off, 1 tbsp jarred minced garlic
  • Add the couscous and toast in the garlic oil, stirring constantly, for 1 to 2 minutes until the grains look lightly golden.
    1 cup couscous, uncooked
  • Pour in the broth, lemon zest, lemon juice, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Stir once to lift the seared bits off the bottom of the pan.
    1 tsp sea salt, divided, 1 3/4 cups chicken broth, 1 zest of a whole lemon, 1 tbsp fresh lemon juice, 1/2 tsp black pepper, divided
  • Turn heat to high and bring to a simmer. Once a simmer is reached, stir in the spinach (it will wilt slightly). Then, nestle the seared salmon fillets on top of the couscous.
  • Cover the pan with a tight-fitting lid, turn off the heat, and let sit undisturbed for 7-8 minutes. The couscous absorbs the broth and the residual heat finishes cooking the salmon to medium.
    2 cups packed baby spinach
  • Fluff the couscous around the salmon with a fork. Sprinkle with parsley and serve with lemon wedges if desired.
    2 tbsp chopped fresh parsley, Lemon wedges

Last Step:

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Notes

  • Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
Calories: 485kcal, Carbohydrates: 37g, Protein: 41g, Fat: 18g, Fiber: 3g
Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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