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Spring Seared Salmon with Citrus Couscous, Grilled Asparagus and Pea Puree

Treat yourself to a symphony of flavors with our recipe for Seared Salmon and Citrus Couscous, Grilled Asparagus and Pea Puree. Succulent salmon is paired with fluffy citrus-infused couscous, tender grilled asparagus and velvety pea puree that ensures the freshness of spring in every bite. This dish strikes the perfect balance between vibrant colors, bold flavors, and fresh seasonal ingredients, making it the perfect choice for a special dinner or entertaining guests.
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Course Dinner, Main Course
Cuisine American
Servings 4 People
Calories 719 kcal

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 2 Saucepans one with a tight fitting lid
  • 1 Grill Pan
  • 1 Skillet
  • 1 Non-Stick Spatula
  • 1 Immersion or Standard Blender
  • 1 Pair Tongs
  • 1 Medium Bowl
  • 1 Heat Resistant Spatula

Ingredients
  

Seared Salmon

  • 5 oz Salmon Fillets 4 each
  • 1-2 oz Olive Oil
  • Salt to taste
  • Pepper to taste

Citrus Couscous

  • 1 cup Israeli Couscous
  • 1 each Lemon zested and juiced
  • 2 tbsp Olive Oil
  • 1/2 each Bell Pepper medium dice
  • Salt to taste
  • Pepper to taste

Grilled Asparagus

  • 1 bunch Asparagus washed and trimmed
  • 2 cloves Garlic minced
  • 1-2 oz Olive Oil
  • Salt to taste
  • Pepper to taste

Pea Puree

  • 8 oz Green Peas fresh or frozen
  • 4 oz Water
  • 2 cloves Garlic crushed
  • 4 tbsp Unsalted Butter
  • Salt to taste
  • Pepper to taste

Instructions
 

Prepare the Couscous

  • Bring the water, oil and a bit of salt and pepper to a boil on medium-high heat. Stir in the couscous and lemon zest.
  • Cover and reduce heat to low for 8-10 minutes. Let rest 2-3 minutes. Add in the bell pepper and lemon juice and fluff with a fork.
  • Adjust seasoning if needed and set aside.

For the Pea Puree

  • Bring the peas, water, garlic and some salt and pepper to a boil for about 10 minutes. Don’t let it cook too long or the peas will start to lose their bright green color. 
  • Pull off the heat and puree together in a blender or with an immersion blender. Add in the butter and puree until smooth.
  • Adjust seasoning if needed and set aside.

Prepare the Grilled Asparagus

  • Make sure you start your grill ahead, so that it is already hot when you are ready to cook the asparagus. 
  • Toss Asparagus, garlic, oil, salt and pepper together on a sheet tray or dish. Arrange on your grill and cook about 3-5 minutes. 
  • Rotate them so that they fully cook. Asparagus should be cooked through, but still have a bit of a snap to them. Set aside with the pea puree and citrus couscous.

Prepare the Seared Salmon

  • Season salmon with salt and pepper on both sides. Heat a sauté pan on medium-high heat and add in the oil. 
  • If you've purchased skinned salmon fillets, cook the salmon skin side down first so that it will be crisp and delicious.
  • Sear salmon on each side for 2-4 minutes (depending on how thick your fillets are).
  • Cook to your preferred doneness.
  • When plating, spoon the pea puree first as a base. Then spoon the couscous on top of the puree, followed by the grilled asparagus. Lastly, finish by gently laying the seared salmon on top of the asparagus.
  • Serve and enjoy!

Notes

Allergy Tips:
  • Use gluten-free couscous or quinoa to make the recipe gluten-free.
  • Ensure all the ingredients are as free as  possible from cross-contamination while grocery shopping.

Nutrition

Calories: 719kcalCarbohydrates: 73gProtein: 29gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 50mgSodium: 35mgPotassium: 1044mgFiber: 19gSugar: 7gVitamin A: 1303IUVitamin C: 9mgCalcium: 83mgIron: 6mg
Keyword Asparagus, Chickpeas, Citrus, Couscous, delicious, Dinner, Entree, fish, flavorful, Garlic, grill, Grilled, herbs, Peas, Recipes, Salmon, Simple Recipes, Spring, vegetables
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