Ingredients
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4 (4 oz) skin-on salmon fillets
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1 pint grape tomatoes, halved
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1 cup pearled couscous
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1/3 cup pitted Kalamata olives, roughly chopped
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1/4 cup crumbled feta
Steps
1
Pat the salmon dry with paper towels and season with salt and pepper. In a 12-inch nonstick skillet, heat 1 tbsp olive oil on medium-high. Add salmon, skin-sides up. Sear 2–3 min., until golden brown and easily releases from pan. Flip fillets and cook 2 min. more (salmon will not be cooked through). Transfer salmon to a plate.
2
Add 1 tbsp oil to skillet and reduce heat to medium. Add the tomatoes and season with salt and pepper. Cook 3–4 min., until softened and beginning to break down, stirring occasionally. Stir in the couscous and cook 1 min., stirring constantly.
3
Add 1¾ cups water to skillet and stir to combine. Season with salt and pepper. Bring mixture to a boil, then cover skillet and reduce to a simmer. Simmer 8–10 min., until couscous is nearly tender and most of the liquid is absorbed. Uncover and nestle salmon fillets, skin-sides down, into couscous mixture. Cover and cook 3–4 min. more, until salmon is cooked through and couscous is tender. Garnish with the olives and feta and serve immediately.
