Typhanie Cooks

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.