Pan Seared Salmon with Asparagus, Couscous & Béarnaise

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5 from 1 vote

Pan Seared Salmon with Asparagus, Couscous & Béarnaise

Prep Time5

Cook Time20

Total Time25

Course: Dinner, fish, meatless, Side Dish, vegetable

Cuisine: American

Keyword: asparagus, couscous, salmon

Servings: Servings

Calories: 1152kcal

Equipment

Ingredients

1 Package Béarnaise Sauce Make according to instructions on package
2 Cups Couscous Large pearled couscous with olive oil and herbs. Make according to instructions on box.
12 Ounces Salmon Filets 6 ounces each
1 Bunch Asparagus
¾ Teaspoon Salt
¾ Teaspoon Pepper
½ Tablespoon Olive Oil
1 ½ Tablespoon Butter Salted
1 Tablespoon Garlic Minced
6 Tablespoons Italian Dressing My favorite for this recipe is Kraft Zesty. Any chunky Italian will work.

Optional- Sprinkle on top if desired

US Customary - Metric

Instructions

Prepare Couscous and Béarnaise according to directions on package

Cooking the Asparagus

Wash and trim asparagus- tip from trimming above
Heat a large frying pan over medium heat and melt 1 tablespoon of salted butter.
Add ½ tablespoon olive oil and 1 tablespoon minced garlic. Stir together.
Add trimmed asparagus, ½ teaspoon salt, and ½ teaspoon pepper.
Mix together and turn frequently.
Cook until garlic is slightly brown and asparagus is bright green and tender- about 5 minutes.

Cooking the Salmon

Heat a large frying pan over medium heat and melt ½ tablespoon of salted butter.
Add salmon, skins side down.
Add ¼ teaspoon salt and ¼ teaspoon pepper.
Cook for approximately 5 minutes and then flip the salmon and remove the skin.
Pour ¼ cup Italian dressing on salmon
Cook for approximately 5 minutes and then flip salmon-Cook approximately 2 minutes.
Add 2 tablespoons of Italian dressing.
Remove from heat and serve.

Video

Notes

How do I trim asparagus?

Be sure to trim your asparagus to make sure that it is tender throughout. To determine the length that they should be trimmed, snap the asparagus with your fingers. The place that the asparagus breaks is the natural separation between the hard woody end and the tender-crisp end. Snap one stalk and then line that up with the rest of the asparagus. Cut all of the asparagus to that length.

Should I remove the salmon skin before cooking?

I personally don’t like the skin on fish. I have struggled to pull the skin off without damaging the flesh. To easily remove the skin, sear the fish with the skin side down first for several minutes. Flip the fish and slide a spatula between the skin and the flesh. The skin will just peel off in one piece. If preferred, you can cook and eat the fish with the skin on.

Nutrition