Preparation
- Pat the salmon dry. Season with salt, pepper, olive oil, and a little lemon zest. Let it sit while the couscous starts.
- Cook couscous in salted water until tender. Drain, then fold with lemon juice, olive oil, herbs, and greens while still warm so the leaves relax slightly.
- Sear salmon skin-side down in a hot skillet until the skin is crisp and the fish releases cleanly. Flip and finish gently until the center is just cooked through.
- Warm the tomatoes in the pan for a minute with a pinch of salt and chile flakes. They should slump, not collapse.
- Spoon couscous into shallow bowls. Top with salmon, tomatoes, more herbs, lemon, and any pan juices.
- If using a prepared salmon entree, skip the sear: heat the meal, lift the fish onto fresh couscous or greens, and finish with lemon, herbs, and crunch.
