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Salmon with Salsa Verde

Salmon with Salsa Verde and Israeli Couscous

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Our condiment obsession runs deep, and by deep, we mean that our meeting rooms are named after iconic international sauces (yes!). We especially love Mediterranean salsa verde, the deep-green sauce featured in this recipe. It's got an impressive balance of fresh parsley, tangy capers, and garlic that easily cuts through the richness of seared salmon, served over a bed of fluffy couscous, almonds, and sautéed vegetables.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 670
  • Protein 36g
  • Total Carb 39g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • parsley
    • 1/8 ounce
    • parsley
  • snow peas
    • 4 ounces
    • snow peas
  • capers
    • 1 teaspoon
    • capers
  • lemon
    • 1
    • lemon
  • scallion
    • 1
    • scallion
  • garlic
    • 1 clove
    • garlic
  • Israeli couscous
    • 1/2 cup
    • Israeli couscous
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • baby spinach
    • 4 ounces
    • baby spinach
  • slivered almonds
    • 1 tablespoon
    • slivered almonds
  • salmon
    • 10 ounces
    • salmon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium nonstick pan with lid

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Finely chop parsley leaves, discarding stems. Thinly slice snow peas crosswise. Finely chop capers. Halve lemon. Trim and discard scallion root and thinly slice. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms.

  2. Cook couscous

    Cook couscous

    Season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat. 

  3. Make salsa verde

    Make salsa verde

    While couscous cooks, in a medium bowl, stir together white wine vinegar, parsley, capers, garlic paste, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set salsa verde aside until ready to serve.

  4. Finish couscous

    Finish couscous

    Heat ½ tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add spinach and snow peas and cook, stirring to wilt spinach, about 2 minutes. Transfer spinach and snow peas to pot with couscous, along with almonds, scallion, ¼ teaspoon salt, and pepper. Stir to combine. Cover pot and set aside. Wipe pan from vegetables clean. Pat salmon dry with paper towel; season all over with ¼ teaspoon salt and pepper.

  5. Sear salmon and char lemon

    Sear salmon and char lemon

    Return pan from vegetables to medium heat with 2 teaspoons olive oil. When oil is shimmering, add salmon skin-side up and remaining lemon cut-side down. Sear together until salmon is golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque and lemon is charred, 3-5 minutes more.

  6.  Plate salmon

    Plate salmon

    Divide Israeli couscous between serving plates and top with salmon. Spoon over salsa verde, and serve with charred lemon for squeezing over. Dig in!

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