Directions

Make the Lemon Dill Couscous:

1. Place the couscous in Anolon’s 3-quart saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook for about 8 minutes, or until the couscous is al dente. Strain, rinse with cool water, and allow to cool.
2. Transfer the couscous to a bowl and add the dill, lemon juice, zest, and salt and pepper to taste. Set aside.

Make the Cucumber Salad:

1. In a bowl, whisk together the yogurt, vinegar, garlic powder, a drizzle of olive oil, salt, and pepper until smooth.
2. Add the thinly sliced cucumbers and toss to combine.

Cook the Salmon:

1. Generously salt the salmon fillet.
2. Heat a drizzle of olive oil in Anolon’s 10-inch frying pan over high heat.
3. Pat the salmon dry and place skin-side down in the pan. Cook over high heat until the skin is very crisp and releases from the pan, about 6–8 minutes. Flip and cook the flesh side for about 2 minutes.
4. Remove the salmon from the pan and place it over the couscous. Top with the cucumber salad, finish with a drizzle of olive oil and another crack of black pepper. Enjoy!