Blackened Lemon Pepper Salmon | Typhanie Cooks

Typhanie Cooks

Name: Blackened Lemon Pepper Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Chicken of the Sea Pink Salmon; Lawry's® Lemon Pepper With Lemon Marinade; El Guapo Garlic Powder; Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; Elephant Garlic; Talking Rain AQA Water, 9.5 pH; Lucerne Table Cream, Light; O Organics Cheese, Organic, Shredded, Parmesan; Morton Iodized Salt, 26 Ounce; Little Bear Curly Parsley

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Blackened Lemon Pepper Salmon

Serves 210 mins prep10 mins cook

This quick and delicious dish features blackened lemon pepper salmon served over creamy garlic butter Israeli pearl couscous, perfect for a weeknight meal.

0 servings

What you need

salmon

lemon pepper

garlic powder

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

onion

garlic

water

heavy cream

O Organics Cheese, Organic, Shredded, Parmesan

parmesan cheese

salt

parsley

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Instructions

Step 1: Clean and pat dry the salmon pieces before seasoning with Cajun seasoning, lemon pepper, and garlic powder.
Step 2: Sear the salmon in browned butter in a hot cast-iron skillet on medium for 4 minutes on each side.
Step 3: For the couscous, sauté minced onion and garlic in 2 tablespoons of butter.
Step 4: Add Israeli pearl couscous and stir a bit, then add water (about 2/3 of the total liquid needed).
Step 5: Add salt and let it cook for about two minutes less than the package suggests.
Step 6: Stir and add the remaining liquid (heavy cream).
Step 7: Once absorbed, add parmesan cheese and stir until desired consistency is achieved.
Step 8: Garnish with fresh or dried parsley before serving.

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