Salmon Couscous Salad

This salmon couscous salad recipe features salmon, couscous, and arugula salad layered in a bowl and drizzled with homemade pesto dressing for a unique presentation. This dish is a nod to a dish I tried at a local restaurant.

Ingredients

dressing

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup prepared pesto
• 1 lemon, juiced
• 1 clove garlic
• ground black pepper to taste

salad

• 2 Roma tomatoes, seeded and chopped
• 12 cups arugula and spinach salad mix, roughly chopped
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons pepitas

salmon

• 1 tablespoon olive oil
• 1/2 pound salmon filet, with skin
• 1 teaspoon Greek seasoning, such as Cavender’s® Greek Seasoning
• 1 teaspoon butter

couscous

• 1 (5.8 ounce) package herb and garlic couscous

Directions

1. Combine mayonnaise, buttermilk, pesto, lemon juice, garlic, and pepper in a blender; blend until smooth. Refrigerate until ready to use.
2. Combine tomatoes, arugula and spinach salad mix, Parmesan cheese, and pepitas in a large bowl.
3. Heat olive oil in a skillet over medium-high heat. Season salmon with Greek seasoning. Place salmon in the skillet, skin-side down, and cook until skin is crispy, about 5 minutes. Flip salmon and add butter to the skillet. Cook until salmon flakes easily with a fork, about 5 minutes more. Remove from heat and flake salmon into large chunks.
4. Prepare couscous according to package directions.
5. Divide couscous among 4 bowls. Top with salmon and salad mixture. Drizzle dressing over the top.