Pan-Roasted Sumac Salmon with Pickled Red Onion & Herb Couscous
This vibrant one-pot dish features sumac-spiced salmon fillets pan-roasted to perfection, served atop fluffy herb couscous and quick-pickled red onions for a tangy twist. It’s a quick, flavorful meal ideal for busy weeknights.
- 4 pieces skinless salmon fillets
- 2 tsp sumac
- 3 tbsp olive oil
- 1 medium red onion, thinly sliced
- 3 tbsp white wine vinegar
- 1.5 cups couscous
- 2 cups vegetable broth
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 1 large lemon, zested and juiced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp honey
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Instructions
In a large deep skillet or wide pot over medium heat, add 1 tablespoon olive oil and the sliced red onion. Sauté for 2 minutes, then add vinegar, honey, and a pinch of salt. Cook for 2 more minutes until onions soften. Remove onions to a small bowl, reserving the liquid in the pan.
⏱️ 4 minutesSeason salmon fillets on both sides with sumac, salt, and pepper. Add the remaining olive oil to the same pan over medium-high heat. Place salmon fillets skin-side up and sear for 3 minutes.
⏱️ 3 minutesFlip the salmon, reduce heat to medium, and cook for another 3 minutes. Remove salmon to a plate and keep warm.
⏱️ 3 minutesPour the vegetable broth into the same pan and bring to a simmer. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes.
⏱️ 5 minutesFluff couscous with a fork, then gently stir in lemon zest, lemon juice, parsley, and mint. Nestle salmon fillets on top, scatter pickled onions over, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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