Seared Greek Salmon With Couscous

Seared Greek salmon with couscous topped with a Greek olive, tomato, and white wine sauce. Delicious dinner for any night of the week!

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I’ve been rolling out so many holiday themed dishes here in our Sumptuous Living Kitchen. Add that to all the cooking for culinary appearances that my kids, my hubs, and myself, for that matter, are starved for something different! Healthy Greek Salmon With Couscous.

Flaky fish seared with a crispy crust and topped with beautiful Greek sauce. Kalamata olives stewed with fire roasted tomatoes, garlic, onions, and white wine. Served over a mound of whole wheat pearl couscous, there is nothing holiday themed about this incredible Greek Salmon With Couscous. However, it might be the most brilliant thing to serve the night before the big event…and we both know how smart you are!

greek salmon with couscous pan

In a skillet with a bit of olive oil, sautee sweet onions until tender. Add in pitted kalamata olives & garlic.

greek salmon with couscous deglazing

Deglaze the pan with white wine, then maybe pour yourself a glass… might as well, right?

greek salmon with couscous olives

Work up all the yummy little brown bits of goodness off the bottom of the pan.

greek salmon with couscous sauce

Add in fire roasted tomatoes & seasonings. Simmer to get happy for a little while to make the sauce for our Greek Salmon.

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greek salmon with couscous prep 1

Mix together a yummy little Greek seasoning rub for the salmon. A blend of Lemon Pepper, Garlic Powder, Kosher Salt, and Italian Seasoning.

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Sear the salmon in a skillet over medium high heat and cook for 3 minutes per side or until the cook line (when the fish turns opaque) reaches the middle. Then flip and cook another 3 to 4 minutes on the other side.

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Cook up some whole wheat pearl couscous in good chicken stock. Toss with lemon juice and fresh parsley.

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Place a mound of couscous on a plate or platter. Place cooked salmon on couscous and top with delicious Greek tomato olive sauce.

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Greek Salmon Over Pearl Couscous
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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Greek Salmon Over Pearl Couscous

Seared salmon topped with a Greek olive, tomato, and white wine sauce and served over whole wheat couscous. Delicious dinner for any night of the week!


  • 6 Salmon Fillets (skinless)
  • 2 tablespoons Olive Oil
  • 1 Medium Onion (sliced)
  • 2 tablespoons Olive Oil
  • 1 jar Kalamata Olives (pitted, 7oz)
  • 3 cloves Garlic (minced)
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Italian Seasoning
  • 1/4 cup Flat Leaf Parsley (minced)
  • 1 Small Lemon Zested
  • 1/2 cup White Wine
  • 1 can Fire Roasted Tomatoes Diced (undrained)
  • Garnish
  • 1/4 cup Flat Leaf Parsley (minced)
  • 2 cups Whole Wheat Couscous Pearl
  • 3 cups Chicken Stock
    Seasoning Rub
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Lemon Pepper
  • 1 teaspoon Italian Seasoning


    Seasoning Rub
  • To make rub place all the ingredients into a small bowl and mix well.
  • In a large skillet on medium-high heat add 2 Tbsp. oil and onions. Cook until soft.
  • Add garlic and olives, stir to combine. Add white wine and tomatoes.
  • Deglaze pan by scrapping the bottom brown bits with a wooden spatula.
  • Add black pepper and Italian seasoning.
  • Lower heat and simmer for 15 minutes.
  • Remove from heat and stir in lemon zest and parsley.
  • Pour couscous and chicken stock into medium sauce pan.
  • Bring to boil. Cover, reduce heat and simmer for 10 minutes.
  • Remove pan from heat and uncover.
  • Season salmon with seasoning rub on both sides.
  • Heat large skillet on medium-high. Add oil and salmon.
  • Cook for 3-4 minutes per side or until opaque at mid-line then flip.
    To serve
  • Put couscous on a large platter. Place salmon on top. Spoon onion mixture on top of salmon. Garnish with parsley.

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