Seared Salmon with Lemon-Dijon Sauce

🥘 Ingredients

• black pepper
  to taste
• butter
  2 tbsp
• carrots
  2 medium
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• garlic
  4 cloves
• israeli couscous
  1 c
• lemon
  2 unit
• salt
  to taste
• skin-on salmon
  8 oz
• sugar
  ½ tsp
• veggie stock concentrate
  1 cube
• water
  1 tbsp, ¾ cup

🍳 Cookware

• baking sheet
• small pot
• paper towel
• large nonstick pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic . Zest and quarter lemon .

   carrots: 2 medium, garlic: 4 cloves, lemon: 2 unit
2. 

   2

   Toss carrots on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until golden brown and tender ⏱️ 20 minutes .

   cooking oil: 2 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add israeli couscous , half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant ⏱️ 2 minutes . Add veggie stock concentrate and water . Bring to a boil, then cover and reduce heat to low. Cook couscous until tender ⏱️ 6 minutes . Keep covered off heat until ready to serve.

   israeli couscous: 1 c, veggie stock concentrate: 1 cube, water: ¾ cup
4. 

   4

   While couscous cooks, pat skin-on salmon dry with a paper towel ; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon to pan, skin sides down. Cook salmon until skin is crisp ⏱️ 5 minutes . Flip and cook until cooked through ⏱️ 2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

   skin-on salmon: 8 oz
5. 

   5

   Dice butter into ½-inch pieces. In a small bowl , combine dijon mustard , water , half of sugar , juice from two lemon wedges, and as much lemon zest as you like. Heat a drizzle of oil in pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Whisk in mustard mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened ⏱️ 2 minutes more. Keep covered off heat until ready to serve.

   butter: 2 tbsp, dijon mustard: 1 tbsp, water: 1 tbsp, sugar: ½ tsp
6. 

   6

   Stir remaining butter into pot with couscous until melted. Taste and season with salt and pepper if desired. Divide couscous and carrots between plates in separate sections. Top couscous with salmon and drizzle salmon with lemon-Dijon sauce. Serve with a squeeze of lemon juice and any remaining lemon wedges on the side.