a large dish of Tater Tots® topped with pinto beans, smoked paprika sour cream, barbecue sauce, and pulled pork. Ideal for gatherings, especially during the big game.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 (4 ounce) salmon steaks
- 1 teaspoon minced garlic
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- ¼ cup water
- 1 cup chopped fresh tomatoes
- 1 cup chopped fresh cilantro
- 2 cups boiling water
- 1 cup uncooked couscous
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 1039 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was so freaking good! I hate tomatoes but I actually ate these ones and was blown away. I didn’t have lemon pepper so I squeezed half a lemon over it and I gotta say this was the best salmon dish I have ever made. Tasted like a high end steakhouse dish.
This hit the spot on a busy after work week night. I didn’t use water,and sauteed the salmon in a cast iron skillet. Used dried cilantro because that’s what I had,and squeezed lemon wedges to serve. We swapped out the couscous for fried califlower rice.
The tomatoes burned. I recommend putting them in for the last few minutes only.
DELICIOUS!!! And so easy. The only thing I changed was I cut the salt in half and used canned petite tomatoes.
Excellent! This is now my husband’s favorite salmon recipe.
This was absolutely delicious! (Full disclosure…I didn’t make the couscous) I’m definitely making this again
Great recipe! Even my kids, who typically don’t like salmon, really loved this dish!
I made the red sauce separately & grilled the salmon on our indoor grill then put it all together as pictured on the recipe. It’s pretty spicy but we really enjoyed it.
It was easy. I had to use cilantro in bottle but came out great. Instead of couscous i used long grain rice.
I would use less butter and oil next time but it came out very nice!
This is one of favorite recipes. I do not change anything and cook the fish exactly as the recipe. I have used this recipe on different fish and even poltry. Love it.
Came out great. Everyone loved it. Easy
Easy, fast, and full of flavor. Both my husband and 9-year-old loved it. I served it with riced cauliflower instead of couscous. This recipe is going into our regular rotation!
Highly recommend this with couscous! I usually cut the fat in half to make a ~2 serving size of salmon. Watch the ingredients in your lemon pepper, as many have salt as the main ingredient. Use lemon juice and pepper if that’s the case. I use chicken stock instead of water for both the couscous and salmon, it doesn’t seem to alter the taste of the salmon (as in make anything chicken-y). And I usually throw in some fresh spinach with the cilantro for some added veggies.
I doubled the sauce recipe and used wild rice instead of couscous…I was amazing and I will definitely do it again!
unbelievably good mouth watered for the next bite right after the previous one
Delicious and easy! My favorite things!
Loved it ?? Will make it again.
Made as written, we thought this recipe was good. I would probably make it again…but I also like to try other recipes as well. I think other recipes for salmon on this site are equally as good as this one.
It’s the bombbb
I didn’t make cous cous just the salmon