Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous
Succulent salmon fillets glazed with truffle oil and served atop a zesty lemon-dill couscous, balanced with crisp vegetables and a tangy herb sauce. This mediterranean-inspired seafood (gluten-free) ready in about 55 minutes layers (6 oz each) salmon fillets, truffle oil, (squeezed for juice) lemon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp truffle oil
- 1 (squeezed for juice) lemon
- 2 tbsp (chopped) fresh dill
- 1 cup (cooked) couscous
- 1 (julienned) zucchini
- 1/2 (thinly sliced) red onion
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 cloves (minced) garlic
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Season salmon with 1/2 tsp salt and 1/4 tsp pepper. Drizzle with 1 tbsp truffle oil and 1 tbsp lemon juice, then bake for 12-15 minutes until flaky and golden.
- Step 2: In a large bowl, combine cooked couscous, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp pepper. Stir in 1 tbsp olive oil and 1 tbsp lemon juice.
- Step 3: Toss zucchini and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet for 15 minutes until tender and caramelized.
- Step 4: Whisk together 2 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp lemon juice, and 1 tbsp minced garlic to make the herb sauce.
- Step 5: To serve, divide couscous among plates, top with salmon, roasted vegetables, and a drizzle of herb sauce. Garnish with remaining dill and lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
