Herb-Crusted Salmon with Roasted Vegetables and Herby Couscous

Name: Herb-Crusted Salmon with Roasted Vegetables and Herby Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Cuisine: Asian Fusion
Ingredients: 4 (6 oz) fillets salmon fillets, skin-on, patted dry; ¾ cup, packed fresh flat-leaf parsley, roughly chopped; ½ cup, packed fresh basil, roughly chopped; 5 tbsp fresh chives, roughly chopped; 2 tbsp fresh mint, roughly chopped; 5 cloves garlic, peeled; 3 lemons lemon, zested and juiced; 6 tbsp olive oil; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tsp honey; 2 tsp fine sea salt; ¼ tsp red chilli flakes; 2 medium zucchini, cut into half-moons; 2 large red bell pepper, deseeded and cut into chunks; 7 oz broccolini, trimmed; 1 cup cherry tomatoes; 1 tbsp margarine; 1½ cups couscous; 1½ cups vegetable or chicken stock; ½ tsp ground cumin

Salmon fillets coated in a fragrant crust of fresh herbs, garlic, and lemon zest, roasted alongside a colorful medley of vegetables kissed with a subtle Asian-inspired glaze — all served over a fluffy, herb-flecked couscous that soaks up every last drop of those gorgeous juices. Fresh basil brings a beautiful sweet, peppery warmth to the herb crust and couscous, making this feel a little more Italian countryside than weeknight dinner — in the best possible way. Salmon's rich, fatty flesh pairs beautifully with the bright herby crust, making every bite feel a little indulgent.

Recipe details

Yield: 4 people
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

4 (6 oz) fillets salmon fillets, skin-on, patted dry (centre-cut fillets of similar thickness will roast most evenly)
¾ cup, packed fresh flat-leaf parsley, roughly chopped (½ cup for the herb crust, ¼ cup for the couscous)
½ cup, packed fresh basil, roughly chopped (¼ cup for the herb crust, ¼ cup for the couscous)
5 tbsp fresh chives, roughly chopped (3 tbsp for the herb crust, 2 tbsp for the couscous)
2 tbsp fresh mint, roughly chopped (for the couscous)
5 cloves garlic, peeled
3 lemons lemon, zested and juiced (one for the crust, one for the couscous, one for serving)
6 tbsp olive oil (divided — 1 tbsp for glaze, 1 tbsp for veg, 2 tbsp for herb crust, 2 tbsp for couscous)
2 tbsp coconut aminos (adds a subtle umami-sweet Asian note)
1 tbsp rice vinegar
1 tsp honey
2 tsp fine sea salt (divided across fish, veg, herb crust, and couscous)
¼ tsp red chilli flakes (optional, for a little heat)
2 medium zucchini, cut into half-moons
2 large red bell pepper, deseeded and cut into chunks
7 oz broccolini, trimmed (regular broccoli florets work too)
1 cup cherry tomatoes
1 tbsp margarine (dotted over the fish just before roasting)
1½ cups couscous (regular or whole wheat both work great)
1½ cups vegetable or chicken stock (for cooking the couscous — water works too but stock is tastier)
½ tsp ground cumin (stirred into the couscous for warmth)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet (or use two if needed) with parchment paper or foil.
Make the vegetable glaze: in a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp olive oil. Set aside.
Cut 2 medium zucchini into half-moons and 2 large red bell peppers into chunks. Trim 7 oz (200 g) broccolini. Spread all the vegetables plus 1 cup cherry tomatoes across the baking sheet(s). Drizzle with the vegetable glaze and 1 tbsp olive oil, sprinkle with ½ tsp salt, and toss well to coat. Spread into a single layer.
Slide the vegetables into the oven and roast for 15 minutes. While they roast, you'll make the herb crust and get the couscous going.
While the vegetables roast, make the herb crust: add ½ cup packed fresh parsley, ¼ cup packed fresh basil, 3 tbsp fresh chives, 5 peeled garlic cloves, the zest and juice of 1 lemon, 2 tbsp olive oil, and ½ tsp salt to your food processor. Pulse 8–10 times until you have a coarse, bright-green paste — chunky is great, you don't want a smooth purée.
Now start the couscous: bring 1½ cups (360 ml) vegetable or chicken stock to a boil in a small saucepan. Stir in ½ tsp ground cumin and ¼ tsp salt. Add 1½ cups (265 g) couscous, stir once, cover tightly, and remove from the heat. Let it steam, undisturbed, for 10 minutes.
Pat 4 (6 oz / 170 g) salmon fillets completely dry with paper towels. Season the tops lightly with ½ tsp salt. Spoon and press the herb paste generously onto the top of each fillet.
When the 15-minute vegetable roast is done, give the vegetables a quick toss. Push them to the edges of the baking sheet to make space in the centre. Nestle the herb-crusted salmon fillets skin-side down in the middle. Dot 1 tbsp margarine in small pieces across the tops of the fillets.
Return the pan to the oven and roast for another 10–12 minutes, until the herb crust is golden and fragrant and the salmon is just cooked through — it should flake easily when pressed with a fork and be opaque throughout, or still have a very slightly translucent centre if you prefer it medium. The internal temperature should read 125–130°F (52–54°C) for medium or 145°F (63°C) for fully cooked. Salmon cooks faster than white fish, so start checking at 10 minutes.
While the salmon finishes roasting, fluff the couscous with a fork. Drizzle in 2 tbsp olive oil and the zest and juice of 1 lemon. Fold in ¼ cup packed fresh basil, ¼ cup packed fresh parsley, 2 tbsp fresh chives, and 2 tbsp fresh mint. Taste and adjust salt. The couscous should be light, fragrant, and bright green — basically a salad that decided to be a grain.
Remove the salmon and veg from the oven and let everything rest for 2 minutes. Squeeze the remaining 1 lemon over the salmon and vegetables. Spoon a generous mound of herby couscous onto each plate, top with the roasted vegetables, then lay the herb-crusted salmon on top. Scatter any leftover fresh herbs over everything and serve immediately.