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A large platter of lemony pearl couscous topped with five fillets of herb-crusted panko salmon, garnished with fresh dill and lemon slices. Beside it sits a dish of roasted rainbow carrots over a layer of whipped yogurt, sprinkled with pomegranate seeds and herbs. A small bowl of salt, a wooden cutting board with sliced lemons and fresh dill, and other tabletop items surround the dishes on a light wooden surface.
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Herby Crusted Panko Salmon & Lemony Pearl Couscous

This dish features tender salmon coated in a crisp, herby panko topping, served over warm pearl couscous tossed with lemon and fresh herbs for a bright, flavorful meal.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

SALMON

  • 4 salmon filets
  • salt & pepper

SALMON MARINADE

  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • ½ lemon juiced and zested
  • salt & pepper

PANKO TOPPING

  • ½ cup panko or breadcrumbs
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons olive oil
  • salt & pepper

LEMONY PEARL COUSCOUS

  • 1 box pearl couscous
  • 1 lemon juiced and zested
  • 1 handful fresh basil chopped
  • 1 handful fresh parsley chopped
  • 1 handful fresh dill chopped
  • ¼ cup olive oil
  • salt & pepper

Instructions

  • Start by marinating the salmon. In a bowl, whisk together the honey Dijon mixture with all the herbs, spices, lemon juice, and olive oil. Spoon it over the salmon so every piece is coated. Let it sit while you get everything else ready.
  • Next, make the panko topping. Mix the panko with the fresh herbs, lemon zest, olive oil, salt, and pepper until it feels a little sandy. Press that right onto the marinated salmon. It sticks easily. Pop the salmon into a 400°F oven and let it bake until the crust is golden and the fish flakes.
  • While that’s happening, cook your pearl couscous according to the package. Drain it, then stir in olive oil, lemon juice, lemon zest, salt, pepper, and plenty of fresh herbs. It takes two minutes and tastes incredibly bright and fresh.
  • To finish, spread the couscous on a platter and set the salmon right on top. Add extra herbs or lemon slices if you want. Serve warm and enjoy!

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