Pan-fried salmon with sun-dried tomato couscous

Total Time
40 min
30 min
10 min
Salmon gets a new look when paired up with sun-dried tomato and basil-tossed couscous. Soaking the sun-dried tomatoes gets them soft and pliable, making them a lot easier to chop up. You'll also get to use the tomato liquid that adds lots of flavor to the couscous—the only other ingredients you'll need to finish it up is garlic salt, balsamic vinegar, and lots of fresh basil. After a quick pan-fry in olive oil, the well-seasoned salmon goes on top of the couscous. We love the flavor combo of tomato-y couscous and smoky salmon, but this couscous also pairs well with chicken breasts, pork chops, or other mild fish fillets. You can also serve it as a side on its own; it's super-easy to make and will enhance any entrée.


Sun-dried tomatoes (without oil)

¾ cup(s)

Uncooked whole wheat couscous

1¼ cup(s)

Garlic salt


Balsamic vinegar

1 tsp

Olive oil

1 tsp

Uncooked wild Atlantic salmon fillet(s)

1 pound(s), rinsed and patted dry (four 4 oz fillets)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


2 Tbsp, fresh, torn


  1. Place tomatoes in a small bowl and just cover with boiling water; cover and allow to soak for 30 minutes. Drain, reserving liquid, and chop tomatoes very finely.
  2. Place couscous in another small bowl and stir in chopped tomatoes, garlic salt and vinegar. Bring the reserved tomato liquid, plus enough water to measure 2 cups total of liquid, to a boil in a small pan and pour over couscous. Cover and allow to stand for 20 minutes, fluffing with a fork after 10 minutes.
  3. Meanwhile, heat oil in a griddle pan or sauté pan. Season salmon with salt and pepper and then place in pan skin side down; cook for 5 minutes, flip and cook until cooked through, about 1 to 2 minutes more.
  4. Add basil to couscous mixture; season to taste and toss well. Divide couscous between 4 serving plates and top each with a salmon fillet.