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Salmon with Lentil and Pomegranate Couscous

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

30 minutes


6 people


  • 1 cup green lentils (if possible, use the French dark green lentils. They cook quickly and hold their shape better.)
  • 2 cups cold water
  • 2 Tablespoons Garlic Olive Oil
  • 1 large onion, chopped finely
  • 2 garlic cloves, minced
  • 1 apple, peeled, cored and cubed
  • 1-2/3 cups (10 oz.) quick cooking couscous
  • 2 cups boiling water
  • Salt and pepper
  • Arils (seeds) from 1 large pomegranate
  • 1-2 Tablespoons coarsely chopped fresh lemon or lime thyme.
  • 6 salmon fillets (about 6 oz. each)
  • Milanese Gremolata Olive Oil for frying
  • Salt and pepper
  • Fresh thyme sprigs (garnish)
  • Pomegranate arils (seeds)


  • Pick through the lentils, discarding any debris or small pebbles; rinse with cold water. Place the lentils and 2 cups of cold water in a large pot. Bring to a boil over high heat. reduce heat to a gentle boil and cook for 20-30 minutes, until lentils are tender. Drain and set aside.
  • In a mid-size frying pan, heat the California Garlic Olive Oil on a medium setting. Add the onion and garlic and cook for about 4 minutes, stirring occasionally, until the onions and garlic are golden brown. Add the apple and cook until the apple begins to soften (2-3 minutes). Sprinkle the couscous over the onion/apple mixture and add the boiling water. Remove from heat, cover, and let stand 5-8 minutes while you get the salmon ready.
  • Heat a large, non-stick sauté pan over medium high heat. Brush the salmon fillets with the Milanese Gremolata Olive Oil and season generously with salt and pepper. Place skin side down in the hot pan. Cook without disturbing until the skin is golden brown (4-5 minutes). Turn the fillets over and continue cooking until just done (another 2-3 minutes) Remove from heat and tent with foil to keep warm.
  • Fluff the couscous with a fork and season with salt and pepper to taste. Add the lentils and all but 1 tablespoon of the pomegranate arils and thyme and toss gently to combine. Spoon the couscous on a large serving platter. Place the salmon fillets over the couscous and garnish with the thyme sprigs and reserved pomegranate seeds. Serve.
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