A simple but flavor packed salmon recipe that will suit the whole family, full of vegetables, protein and zesty grains.
Parmesan Couscous with Zucchini and Air Fryer Salmon
I love a good salmon recipe. During the week at home, I cook salmon for my family once a week. It’s usually a variation of a teriyaki salmon with rice, lemon garlic salmon with pasta, or a BBQ salmon with potatoes.
After getting tired of the rotation, I took the time to come up with a new salmon recipe and it has now become our family’s go-to! What I love about this recipe is that the zucchini can be swapped for a more seasonal vegetable so you can make it all year long – try some cauliflower, broccoli, string beans, or even roasted beets.
It’s the Parmesan, garlic, and lemon that bring the whole dish together – the couscous is fluffy and absorbs all of the flavors, becoming zesty and light.
A total weeknight summer recipe that you’ll make on those days where we just “don’t know what to make for dinner.”
And if you’re not into salmon, try some grilled shrimp, halibut, or even some grilled chicken. Make this dish your own, as always. I hope it finds its place in your weekly rotation like it has ours.
Parmesan Couscous with Zucchini and Air Fryer Salmon
Ingredients
- 1 cup dry pearl couscous
- 4 skinless filets of salmon (about 3-4oz each)
- 1 lemon
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 medium zucchinis, cubed
- 3/4 cup grated Parmesan cheese
- to garnish: sliced basil and red pepper flakes
Instructions
- Place 1.5 cups of water in a medium pot over high heat and bring to a boil. Once water is boiling, add the couscous, stir, and reduce heat to medium-low simmer. Cook for 12-14 minutes or until couscous is fluffy and has tripled in volume, adding water if needed.
- Meanwhile, place the salmon in a bowl and squeeze over the lemon. Season generously with salt and pepper, stir well to coat, and add to the air fryer in a single layer. Cook for 12-15 minutes (depending on thickness of salmon) until cooked through.
- While salmon and couscous cook, heat the oil over medium-high heat. Once oil is shimmering, add the garlic, cook for 30 seconds or until fragrant, and then add the zucchini, stirring often, until zucchini is softened to your preference. Once couscous is done cooking, add to the zucchini along with the Parmesan cheese and remove from heat. Stir until combined.
- Divide the couscous into bowls, top with salmon, and garnish with basil and red pepper flakes. Serve.
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