Lula Night In

Pan Salmon &
Lemony Couscous

Total time to plate: 45 minutes

Vol.

/

1

Eli Meyer

2026.05.11
Dinner
Night In
Salmon
Under An Hour

Lula Night In

Pan Salmon &

Lemony Couscous

Total time to plate: 45 minutes

My Store Admin

2026.05.11
Dinner
Night In
Salmon
Under An Hour

Vol.

/

1

Start with this playlist

INSTRUCTIONS

1

Preheat your oven to 425°F & Season Salmon

  • Pat your fillets dry with paper towels on both sides. 
  • Season with salt and pepper.

*Note: Dry skin means crispy skin.*

2

Roast the Asparagus

  • Toss asparagus with Lula Avocado Oil, minced garlic, and a pinch of salt on a sheet pan.
  • Spread them in a single layer and roast for 12 to 15 minutes until tender with lightly charred tips.

*Note: Cook time is very dependent on spear size, check them at 10 minutes.*

3

Make the Couscous (w. 10 minutes left on asparagus)

  • Pour boiling water or broth over couscous in a bowl. Add butter and a pinch of salt.
  • Cover tightly with a plate or plastic wrap and let it sit for 5 minutes.
  • Fluff with a fork, then stir in lemon zest, lemon juice, and parsley.

*Note: Couscous is forgiving. If it sits a few extra minutes while you finish the salmon, it'll be fine.*

4

Sear the Salmon

  • Heat a heavy-bottomed pan over medium-high heat. Once the pan is very hot, add Lula.
  • Place salmon skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat.
  • Sear for 4 minutes without moving it.
  • Flip and cook for 2 to 3 more minutes depending on thickness.

*Note: If the skin sticks, it's not ready. Give it another 30 seconds.*

5

Plate

  • Spoon couscous onto the plate, lay the salmon skin-side up on top, and pile the asparagus alongside.
  • Finish with a squeeze of lemon over everything.

INSTRUCTIONS

1

Preheat your oven to 425°F & Season Salmon

  • Pat your fillets dry with paper towels on both sides. 
  • Season with salt and pepper.

*Note: Dry skin means crispy skin.*

2

Roast the Asparagus

  • Toss asparagus with Lula Avocado Oil, minced garlic, and a pinch of salt on a sheet pan.
  • Spread them in a single layer and roast for 12 to 15 minutes until tender with lightly charred tips.

*Note: Cook time is very dependent on spear size, check them at 10 minutes.*

3

Make the Couscous (w. 10 minutes left on asparagus)

  • Pour boiling water or broth over couscous in a bowl. Add butter and a pinch of salt.
  • Cover tightly with a plate or plastic wrap and let it sit for 10 minutes.
  • Fluff with a fork, then stir in lemon zest, lemon juice, and parsley.

*Note: Couscous is forgiving. If it sits a few extra minutes while you finish the salmon, it'll be fine.*

4

Sear the Salmon

  • Heat a heavy-bottomed pan over medium-high heat. Once the pan is very hot, add Lula.
  • Place salmon skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat.
  • Sear for 4 minutes without moving it.
  • Flip and cook for 2 to 3 more minutes depending on thickness.

*Note: If the skin sticks, it's not ready. Give it another 30 seconds.*

5

Plate

  • Spoon couscous onto the plate, lay the salmon skin-side up on top, and pile the asparagus alongside.
  • Finish with a squeeze of lemon over everything.

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