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Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous



Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous , .


A mildly spicy salmon fillet seared to a succulent, golden-brown perfection, topped with a mediterranean salsa fresca—the perfect pan seared salmon!


A mildly spicy salmon fillet seared to a succulent, golden-brown perfection, topped with a mediterranean salsa fresca—the perfect pan seared salmon!

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :
    Pan Seared Salmon Ingredients:
  • • 4 salmon fillets (roughly 6 ounces each), skinned
  • • Olive or avocado oil
  • • 1 teaspoon paprika
  • • 1 teaspoon granulated garlic
  • • 1/2 teaspoon granulated onion
  • • 1/2 teaspoon ground cumin
  • • 1/2 teaspoon ground coriander
  • • 1/4 teaspoon salt
  • • 1/4 teaspoon black pepper
  • • Pinch cayenne pepper
  • • 1 teaspoon grated lemon zest
  • Mediterranean Salsa Fresca Ingredients:
  • • 1 cup small cherry or sugar tomatoes, quartered
  • • 1 small Persian cucumber, finely diced
  • • 1/4 yellow bell pepper, finely diced
  • • 2 tablespoons pitted Kalamata olives, diced
  • • 2 tablespoons finely diced red onion
  • • 1 teaspoon chopped fresh dill
  • • 1 teaspoon chopped flat-leaf parsley
  • • 1/2 teaspoon grated lemon zest
  • • 1 teaspoon lemon juice
  • • Salt
  • • Black pepper
  • Toasted Couscous Ingredients (optional side):
  • • 1 cup couscous
  • • 1 1/4 cup water
  • • Couple pinches of salt
  • • 1 tablespoon olive oil
  • • 1 clove garlic, pressed through garlic press
  • • 1 tablespoon chopped parsley



Instructions :
  • – Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
  • – While the salmon marinates, prepare the Mediterranean salsa fresca: combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine; keep covered and in the fridge until ready to serve.
  • – If preparing the optional toasted couscous: place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.
  • – Into that same pot or pan add the water, a couple pinches of salt, the olive oil and the garlic, and stir to combine; bring the water to a vigorous simmer, pour in the couscous and stir, and turn off the heat; cover with a lid, and allow the couscous to soften for about 5-7 minutes; then, fluff with a fork, add the chopped parsley, and keep warm.
  • – To sear the salmon, place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is very hot, add in the salmon fillets, and allow them sear on that first side for about 4-5 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4-5 more minutes; remove from skillet.
  • – Top with seared salmon generously with the Mediterranean Salsa Fresca, and serve with a side of toasted couscous, or your favorite side.



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A mildly spicy salmon fillet seared to a succulent, golden-brown perfection, topped with a mediterranean salsa fresca—the perfect pan seared salmon!