Pan-Seared Tarragon Salmon with Lemon-Pea Couscous & Toasted Almonds
Enjoy tender, air-fried tarragon salmon served atop a vibrant lemony pea couscous and finished with crunchy toasted almonds. This gluten-free meal is ready in under 15 minutes and perfect for a quick, healthy dinner.
- 4 6 oz pieces salmon fillets (skinless)
- 2 tbsp olive oil
- 2 tbsp fresh tarragon, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups gluten-free couscous or cooked quinoa
- 1 cup frozen peas
- 0.25 cup sliced almonds
- 1 cup water
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Instructions
Preheat air-fryer to 400°F. Pat salmon fillets dry and rub with 1 tbsp olive oil, chopped tarragon, lemon zest, salt, and pepper.
⏱️ 2 minutes 🌡️ 400°FPlace salmon fillets in the air-fryer basket. Air-fry for 7 minutes or until cooked through and flaky.
⏱️ 7 minutes 🌡️ 400°FMeanwhile, combine gluten-free couscous (or cooked quinoa), peas, and water in a microwave-safe bowl. Microwave on high for 3 minutes, then fluff with a fork. Stir in lemon juice and 1 tbsp olive oil.
⏱️ 3 minutesToast sliced almonds in a dry skillet over medium heat for 2 minutes until golden, stirring frequently.
⏱️ 2 minutesTo serve, spoon lemon-pea couscous onto plates, top with salmon fillets, and sprinkle with toasted almonds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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