Seared Salmon with Lemon Yogurt Sauce

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cooking oil
  2 tbsp
• cumin
  1 tsp
• fry seasoning
  2 tbsp
• garlic powder
  2 tsp
• israeli couscous
  1.5 c
• lemon
  2 unit
• olive oil
  1 tbsp
• red onion
  2 unit
• salmon
  20 oz
• salt
• scallions
  4 unit
• tomato
  2 unit
• veggie stock concentrate
  2
• water
  1 c
• yogurt
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• paper towels
• dutch
• large skillet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and cut red onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick pieces. Cut tomato into ½-inch-thick wedges. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   red onion: 2 unit, zucchini: 2 unit, tomato: 2 unit, scallions: 4 unit, lemon: 2 unit
2. 

   2

   Toss onion, zucchini, and tomato on a baking sheet with a large drizzle of olive oil , fry seasoning , cumin , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 12-15 minutes . (For 4, divide between two baking sheets and roast with racks swapped halfway through.)

   olive oil: 1 tbsp, fry seasoning: 2 tbsp, cumin: 1 tsp, salt, black pepper
3. 

   3

   While veggies roast, heat a large drizzle of cooking oil in a small pot over medium-high heat. Add israeli couscous and the scallion whites; cook, stirring constantly, until fragrant, ⏱️ 30 seconds . Stir in veggie stock concentrate and water (or ½ cup for 4). Bring to a boil, then cover and reduce to low heat. Cook until couscous is tender, ⏱️ 6-8 minutes . Drain any leftover liquid. Keep covered off heat.

   cooking oil: 2 tbsp, israeli couscous: 1.5 c, veggie stock concentrate: 2, water: 1 c
4. 

   4

   In a small bowl , mix yogurt , half the garlic powder , and a pinch of salt along with half the chopped scallion greens. Add 1 squeeze of lemon juice and the reserved lemon zest. Stir in water to make a drizzling sauce.

   yogurt: 1/2 c, garlic powder: 2 tsp
5. 

   5

   Pat salmon dry with paper towels ; season all over with remaining fry seasoning, salt, and pepper. Heat a drizzle of olive oil in a dutch oven or large skillet over medium-high heat. Add salmon, skin side down; cook until skin crisps and fish is cooked through, ⏱️ 5-7 minutes . Flip and finish, ⏱️ 1-2 minutes .

   salmon: 20 oz
6. 

   6

   Finish couscous by stirring in remaining scallion greens, remaining garlic powder, and butter (or double for 4). Taste; season with salt and pepper if needed. Stack couscous, veggie jumble, and salmon on plates. Spoon yogurt sauce over fish and serve any remaining lime wedges alongside.

   butter: 1 tbsp