Skillet Salmon with Burst Cherry Tomatoes and Couscous

It’s nearing the end of tomato season and this burst cherry tomato sauce with salmon is the perfect celebration to end the season. Served with couscous, it is a fast delicious meal that makes both kids and parents happy. And so simple to make!

Serves 2 | Less than 45 minutes | Pescatarian, kid-friendly

  • For the salmon and burst cherry tomato sauce
  • 2 salmon filets, about 0.25-0.3 pounds each
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 tbsp unsalted butter
  • 1 pint cherry tomatoes
  • 1 tbsp fresh minced garlic
  • Sea salt
  • Black pepper
  • 1 tsp red pepper flakes
  • 2 cups spinach
  • 1 tbsp balsamic vinegar
  • For the couscous
  • 1 1/4 cup water
  • 1 tbsp unsalted butter
  • 1/2 tsp sea salt
  • 1 cup couscous
  • 1/4 cups grated Parmesan cheese (optional)
  • For serving
  • Chopped parsley and basil
  • Squeeze of lemon

Start by making your salmon. Preheat your oven to 450 F. Blot the salmon dry with a paper towel and rub each filet with olive oil. Sprinkle with sea salt and black pepper. Heat a skillet over medium high heat and place the salmon filets side down. Cook for one minute then flip onto the skin side. Cook for 1-2 minutes until browned, then add the cherry tomatoes and butter. Place in the oven for about 8 minutes or until salmon feels slightly firm and begins to flake when a fork touches the top.

While the salmon cooks make the couscous. Bring the water, butter and salt to a boil then add the couscous and remove from heat. Cover and set aside.

When baked, remove the salmon from the oven, transfer to a cutting board and cover with foil. Place the skillet back over medium high heat. Remove any excess skin from the bottom of the pan then add the garlic and cook for 30 seconds until fragrant. Add a sprinkle of sea salt, a few cracks of black pepper, red pepper flakes, 2 cups of spinach and the balsamic vinegar. Cook for 2-3 minutes then remove from heat.

To serve, fluff the couscous with a fork and stir in Parmesan cheese. Spoon 1/2 cup onto a plate and serve with salmon and half the cherry tomato sauce, a sprinkle of parsley and basil and a squeeze of lemon.

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