20-Minute Honey Garlic Salmon with Asparagus and Pearl Couscous
- July 2, 2025
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20-Minute Honey Garlic Salmon with Asparagus and Pearl Couscous
I’m combining the Snack and Dinner because this recipe really contains one protein and two side dishes in one. If you’ve never cooked salmon before, don’t be intimidated. My main advice is to handle it carefully when flipping or transferring it so it doesn’t break up, and to be careful of overcooking it. You want the salmon to flake apart along the natural grain, but not be falling apart completely. It’s okay to have a little pink in the middle, but it should not look translucent. For this recipe I used pearl couscous, but any small pasta, rice, or other grain would work!
Ingredients
Method
- Bring a small pot of salted water to a boil. Add the couscous and cook until it is al dente, about 10 minutes, then drain and set aside.
- Meanwhile, pat the salmon dry with a paper towel and sprinkle the top with salt and pepper. Heat the olive oil in a skillet over medium heat, then add the salmon skin side down. Let the salmon cook undisturbed for 5 to 6 minutes; it should stick to the pan at first so if you try to move it you will rip the skin. After a few minutes it should release from the pan on its own.
- While the salmon is cooking, mix the honey, lemon juice, soy sauce, garlic, a pinch of salt, and a pinch of red pepper flakes in a small bowl to make the glaze.
- After the salmon has cooked skin-side down for about 5 minutes, carefully flip it over and let it cook on the other side for about 2 minutes until it starts to brown. Then add the glaze to the pan and let the salmon cook for another minute or two until it is done. Transfer the salmon to a plate.
- Add the asparagus to then pan and give it a stir so it becomes coated in the glaze. Let the asparagus cook until it is tender, about 5 to 7 minutes.
- Place the couscous in your bowls and add the asparagus and salmon. Drizzle the remaining glaze over top and serve.
Did you make this?
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