Salmon Limone
with Couscous, Italian Herbs & Zucchini Ribbon Salad
- Wheat
- Fish
- Milk
Limone is Italian for lemon, so you know this fish dish is going to have some vitamin-C-packing sour power. But that’s only the start of it: there are veggies and herbs and beautiful fillets, too. Bubbly Israeli couscous is toasted and simmered with a little butter. Then, the salmon is dusted with our Italian seasoning and pan-seared. But the real showstopper might be the zucchini ribbon salad, which is as pretty as it is delightfully refreshing (and fun to twirl around your fork).
Ingredients
2 unit
Scallions
1 unit
Roma Tomato
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Lemon
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Pour in ¾ cup water (1½ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. • Drain any excess liquid if necessary. Cover pot and set aside.
• Meanwhile, pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper. • Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon skin sides down; cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
• While salmon cooks, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and quarter lemon. • In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from half the lemon. Season generously with salt and pepper. Toss to combine.
• In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff couscous with a fork; stir in remaining lemon zest. Season with salt and pepper.
• Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, light flavors; some found the salmon delicious while others thought it tasted fishy.
- Ease of prep: Quick and easy to make for most, though some found the zucchini ribbons challenging to prepare.
- Suggestions: Consider cooking the zucchini instead of serving raw; add more seasoning to the couscous for extra flavor.
- Portions: Several mentioned wanting more couscous; some found the salmon portions too small.
- Texture: The Israeli couscous was a hit for its unique texture; opinions were mixed on the raw zucchini ribbons.
Reviews from our home cooks
I can't believe how good the Italian seasoning tasted on the salmon! That was so easy and delicious. The zucchini ribbon salad was great. We love the couscous with the onions and butter.
I was pleasantly surprised with this meal. The salmon was quite good, but I was more surprised with the zucchini ribbon salad. It was terrific. I have always cooked zucchini, so this was a most pleasant surprise. Definitely a keeper. I am not a fan of couscous, but I actually enjoyed this side dish.
We loved the flavor profiles in this recipe. Zucchini Ribbon Salad was especially tasty! Our 2 year old grandson Loved the Couscous and Salmon.
The couscous was awesome (I did add a second tbsp of butter). Forgot to put the Italian seasoning on the salmon but it was still fantastic! I liked the zucchini salad also, very light and a great side to the dish!
Love, Love, Love this dish. Salmon was very fresh and tasty. The zucchini salad is definitely a keeper. The couscous was very yummy. Lemon flavor was spot on. 👍🏿 Definitely on the re-order list.
This one was also husband approved after being unsure he was going to like this to begin with. The couscous was so nicely accented with the onion and lemon and was a nice counterpoint to the fresh taste of the zucchini salad with tomatoes. Of course, the salmon was so nice and the home chef cooked it beautifully.
Salmon very fresh and the ribbon salad was creative, easy and good. We like the french couscous but not the Israeli. Would prefer to have a double veggie no starch option for a low carb lifestyle.
Another quick-to-prepare meal. The salmon was good quality and I liked the ribboned zuchini salad (I added a couple of extra tomatoes), which was a nice change of pace -- as was the couscous.
It was a cold rainy night, so I cooked the zucchini, tomatoes, some onions and mushrooms and garlic with the Italian herbs. It was delicious and made a nice sauce to cover the salmon. The salmon was fresh. I'm glad I ate it first. I did not like the couscous. It was slimy. I prefer the precooked couscous that you just add boiling water and let it sit for a few minutes. (more like pasta)
The couscous actually needed a lot more than just 1/4 cup of water added. They came out kinda chewy. From personal experience with couscous, I know they need more liquid than that to cook, but I was trusting the instructions. Also, I think the instructions should be re-written to have you make the zucchini ribbon salad BEFORE you start to cook the salmon, rather than while cooking it. Fish needs your undivided attention when cooking it, because it can overcook very easily.
