A visually stunning dish combining salmon, vegetables, and pearl couscous in an elegant flowing presentation.
# What You'll Need:
→ Fish
01 - 2 skinless fresh salmon fillets (approximately 10.5 oz)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves
→ Grains & Legumes
08 - ½ cup pearl couscous
09 - 1 cup vegetable broth
→ Dressings & Garnishes
10 - 2 tbsp Greek yogurt
11 - 1 tsp lemon zest
12 - 1 tbsp fresh dill, finely chopped
13 - 1 tbsp capers, rinsed and drained
14 - 1 tbsp toasted pine nuts
# How to Make It:
01 - Set the oven to 350°F (180°C) to preheat.
02 - Bring vegetable broth to a boil in a small saucepan. Add pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Blanch zucchini, carrot, and fennel slices in boiling salted water for 1–2 minutes until just tender. Drain and submerge in ice water to preserve color. Pat dry thoroughly.
04 - Rub salmon fillets with olive oil, season with salt and pepper. Place on a parchment-lined baking tray and bake for 12–15 minutes until just cooked through. Allow to cool slightly, then break into large flakes.
05 - Combine Greek yogurt, lemon zest, and finely chopped fresh dill in a small bowl. Set aside.
06 - On a large serving platter, spoon the pearl couscous in a continuous figure-eight shape. Alternate blanched vegetable slices and baby spinach leaves along the loops for color contrast. Nestle salmon flakes into the curves. Dot with capers and spoon the yogurt dressing over. Sprinkle toasted pine nuts on top.
07 - Serve immediately to showcase the harmonious layering of flavors with each bite.
