Greek Seared Salmon Couscous Salad
Tender seared salmon meets Israeli couscous and all the Greek fixins' in this MEGA-PACKED Greek seared salmon couscous salad! The best salad for summer.
Servings 6 servings
Ingredients
Seared Salmon
- 2 medium skinless salmon fillets (about 1 lb)
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 tablespoon olive oil
Couscous Salad
- 12 oz pearl couscous (cooked according to package instructions)
- 2 medium tomatoes, quartered and thinly sliced
- 1 medium cucumber, quartered and thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon ground mustard
- 1 tablespoon agave syrup
- Salt and pepper to taste
Instructions
Seared Salmon
- Season salmon on both sides with salt and pepper, oregano, and garlic powder. Heat butter and olive oil in a medium skillet over medium-high heat, then add salmon fillets and cook 2-3 minutes on each side until golden.
- Cool salmon then dice into bite-sized pieces. Set aside.
Salad
- In a large bowl, toss all salad ingredients then top with salmon. Chill until ready to serve.
Dressing
- Just before serving, (or make the dressing ahead of time) whisk all dressing ingredients in a small bowl until smooth. Season with salt and pepper to taste. Pour dressing over salad and toss to coat. Season with salt and pepper to taste. Enjoy!