Past Recipes
Salmon with Salsa Verde

Salmon with Salsa Verde and Israeli Couscous

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Chef Elana’s condiment obsession runs deep, and by deep, we mean that she named our meeting rooms after iconic international sauces! She especially loves Mediterranean salsa verde, the deep-green sauce featured here, for its impressive balance of fresh parsley, tangy capers, and garlic. It easily cuts through the richness of seared salmon, served over a tender bed of couscous, almonds, and sautéed vegetables.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 860
  • Protein 45g
  • Total Carb 68g
  • Total Fat 44g

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

What You’ll Need

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


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. Trim and discard scallion root, then thinly slice. Finely chop capers and cornichons. Halve lemon. 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. Repeat until garlic is broken down and a paste forms.

  2. Cook Israeli Couscous

    Cook Israeli Couscous

    Season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat. Stir in 2 teaspoons olive oil to coat (this prevents the grains from sticking), then set aside.

  3. Make Salsa Verde

    Make Salsa Verde

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

  4. Season Couscous

    Season Couscous

    Heat ½ tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add spinach and peas and cook, stirring, to wilt spinach, about 2 minutes. Transfer spinach and peas to pot with couscous, reserving pan for searing salmon. Add almonds, scallions, ¼ teaspoon salt, and pepper as desired to pot with couscous and vegetables. Stir to combine, then set aside until ready to serve.

  5. Sear Salmon and Char Lemon

    Sear Salmon and Char Lemon

    Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper. Return pan from vegetables to medium heat with 1 tablespoon olive oil. When oil is shimmering, add salmon skin-side down and remaining lemon cut-side down. Sear together until salmon is golden on bottom, 5 minutes. Then, flip salmon and cover, keeping lid slightly ajar so steam can escape. Sear until salmon is opaque and lemon is slightly charred, 3-5 minutes more.

  6.  Plate Salmon

    Plate Salmon

    Divide Israeli couscous between serving plates and top with salmon and salsa verde. Cut charred lemon into wedges for squeezing over. Dig in!

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