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Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

4

Salmon fillets, skinned (roughly 1 1/4 - 1 1/2 pounds)

1 cup

Cherry or sugar tomatoes, small

1/2 tsp

Coriander, ground

1 tsp

Dill, fresh

1 tsp

Garlic, granulated

1 clove

Garlic

1 1/2 tsp

Lemon, zest

1/2 tsp

Onion, granulated

1 tbsp

Parsley

1

Persian cucumber, small

2 tbsp

Red onion

1

Teapsoon chopped flat-leaf parsley

1/4

Yellow bell pepper

2 tbsp

Kalamata olives, pitted

1

Mediterranean salsa fresca

1

Teapsoon lemon juice

1

Couscous, Toasted

1 cup

Couscous

1/4 tsp

Black pepper

1

Black pepper

1 pinch

Cayenne pepper

1 tsp

Paprika

1/4 tsp

Salt

2

Salt

1

Canola oil

1 tbsp

Olive oil

1/2 tsp

Cumin, ground

1 1/4 cups

Water