Infinity Loop Salmon Couscous (Print Version)

Salmon paired with pearl couscous and vibrant veggies arranged in a striking figure-eight shape.

# What You'll Need:

→ Fish

01 - 2 skinless fresh salmon fillets (approximately 10.5 oz)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves

→ Grains & Legumes

08 - 1/2 cup pearl couscous
09 - 1 cup vegetable broth

→ Dressings & Garnishes

10 - 2 tablespoons Greek yogurt
11 - 1 teaspoon lemon zest
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon capers, rinsed and drained
14 - 1 tablespoon toasted pine nuts

# Step-by-Step Guide:

01 - Set the oven to 350°F (180°C) to prepare for baking the salmon.
02 - Bring vegetable broth to a boil in a saucepan, then add pearl couscous. Reduce heat, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Briefly cook zucchini, carrot, and fennel slices in boiling salted water for 1–2 minutes until tender. Transfer to ice water to preserve color, then drain and pat dry.
04 - Coat salmon fillets with olive oil and season with salt and pepper. Lay on a parchment-lined baking tray and bake for 12–15 minutes until cooked through. Allow to cool slightly, then separate into large flakes.
05 - Combine Greek yogurt, lemon zest, and freshly chopped dill in a small bowl. Set aside until plating.
06 - On a large serving platter, arrange the pearl couscous in a figure-eight configuration. Lay the blanched vegetable slices and baby spinach leaves alternately along the loop to create a visual contrast. Nestle salmon flakes within the curves, and accent with capers and dollops of the yogurt dressing. Finish by sprinkling toasted pine nuts evenly over the top.
07 - Present immediately to preserve the fresh textures and capture the continuous interplay of flavors with each bite.

# Top Tips:

01 -
  • It looks like you spent hours in the kitchen, but it comes together in just over an hour with simple techniques and honest ingredients.
  • Each bite carries a different story—tender salmon, bright vegetables, creamy yogurt—that somehow feels perfectly balanced and intentional.
  • It's the kind of dish that makes people slow down at the table, actually noticing what they're eating instead of rushing through.
02 -
  • The order of cooking matters more than you might think. Start the couscous first because it needs time to absorb the broth slowly. Everything else can be prepared while it steams, but rushing this step leads to dry, unevenly cooked grains.
  • Blanching the vegetables is not optional—I learned this the hard way by skipping it once. The brief time in boiling water followed by ice water preserves color and creates a pleasant tenderness that raw vegetables can't achieve. It's the difference between a good-looking dish and a stunning one.
  • When breaking apart the salmon, let it cool just enough to handle. Warm salmon flakes more gracefully and holds its shape better than cold salmon, which can shatter into tiny, unappetizing pieces.
03 -
  • A mandoline slicer is your secret weapon here. It creates those paper-thin vegetable slices that blanch perfectly and look absolutely professional on the plate. One investment changed how I approach this dish entirely.
  • Make your own vegetable broth if you can—it carries flavors that no box can match. Even just simmering vegetable scraps with herbs for 20 minutes gives you liquid that's worth the effort.
Go Back