Sun-dried Tomato Salmon Bowls
with Radish-Cucumber Salad, Garlic-Lemon Yogurt, & Couscous
Crispy-skinned salmon meets a bright, punchy salad of cucumbers, radishes, and oil-packed sundried tomatoes, all layered over tender pearl couscous. The salmon is seasoned with a flavorful spice blend and basted with the sun-dried tomato oil for extra depth, while a quick yogurt sauce with lemon and dill brings everything back into balance. It’s the kind of meal that feels fresh and vibrant but still satisfying for a weeknight.
Active Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
¼ cup oil-packed sun-dried tomatoes, drained (reserve the oil) and roughly chopped
1 Persian cucumber, diced
4-5 red globe radishes, trimmed and sliced into wedges
1 lemon, zested and quartered
2 TBSP fresh parsley, roughly chopped
3 TBSP high quality olive oil, divided
Kosher salt
Freshly ground black pepper
3 oz plain greek yogurt
1 small clove garlic, grated
¼ cup fresh dill, roughly chopped
2 TBSP olive oil, divided
1 small shallot, finely diced
1 cup pearl couscous
1½ cups vegetable stock or water
½ tsp smoked paprika
¼ tsp cumin
¼ tsp garlic powder
2 (5-6 ounce) salmon filets
2 TBSP reserved sun-dried tomato oil
2 cloves garlic, peeled and smashed
Directions:
Make the salad: In a medium bowl, combine sun-dried tomatoes, cucumber, radishes, a big squeeze of lemon juice, parsley, 2 TBSP olive oil, a big pinch of salt, and pepper. Toss to combine and let sit while you finish dinner.
Make the sauce: In a small bowl, combine greek yogurt with grated garlic, lemon zest, and half the chopped dill. Taste and season with salt and lemon juice.
Make the couscous: Heat 1 TBSP olive oil in a small pot over medium-high heat. Add shallot and cook, stirring, 30 seconds. Add couscous and cook, stirring, until shallot is translucent and couscous is lightly golden-brown and toasted, 3-4 minutes. Add 1 1⁄2 cups stock (or water) and a big pinch of salt. Bring to a simmer, then cover, reduce heat to medium-low, and cook until the couscous is tender and the liquid is absorbed, 8-10 minutes. Keep covered off heat until ready to serve.
Cook the salmon: While the couscous cooks, pat salmon dry with paper towels. Gently score the skin, then season all over with smoked paprika, cumin, garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon, skin-side down, and cook undisturbed until the skin releases from the pan, 5-6 minutes. Reduce heat to medium-low. Add reserved sundried tomato oil and crushed garlic cloves to the pan. Flip salmon and cook, basting, until just cooked through, 2-3 minutes more.
Plate and serve: Divide couscous between shallow bowls. Top with salmon on one side and salad on the other. Dollop salmon with yogurt sauce and sprinkle with flaky salt and remaining dill. Serve with any remaining lemon on the side for squeezing.