MEDITERRANEAN SALMON AND COUSCOUS

Need a fresh recipe for your Alaska Home Pack salmon filets? We humbly suggest this incredible Mediterranean Salmon and Couscous. Pro tip: make extra sauce. Just trust us.

• 15-20 sprigs of mint, finely chopped
• ¼ cup parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• 1 tbsp. fresh thyme, stripped
• Lemon, zest and juice
• 1 cup Chobani Whole Milk Greek yogurt  
• 2 tbsp. extra virgin olive oil, plus more for cooking
• ½ cup Bob’s Red Mill Tri-Color Pearl Couscous 
• ½ cup cherry tomatoes, halved
• ½ lb. asparagus, finely sliced
• 1 shallot, finely sliced
• 2 King Salmon filets from Alaska Home Pack

 Instructions:

1. Cook couscous according to package instructions. Drain and set aside.
2. In a blender, mix mint, parsley, dill, lemon juice, lemon zest, yogurt, and 2 tbsp. olive oil. Blend until smooth and uniform.
3. Sauté shallot and asparagus in olive oil until fragrant and tender. Stir in couscous and cook for about 5 minutes on medium-low heat. 
4. Remove from heat and stir in cherry tomatoes. Set aside.
5. To prepare the salmon filets, start by seasoning both sides with salt.
6. Heat pan over high heat with olive oil and thyme, then press filets into pan skin-side down.
7. Sear. Flip and braise with oil and thyme.
8. Plate by swiping yogurt sauce directly onto the dish, then topping with a bed of couscous. Place salmon filets on top, adding more mint to garnish if desired. Enjoy!