Ingredients

• 4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
• Kosher salt and freshly ground pepper
• 2 teaspoons extra-virgin olive oil
• 1 small white onion, finely chopped
• 1/2 cup frozen peas
• 3/4 cup low-sodium chicken broth
• 1/3 cup sliced pitted Spanish olives with pimientos
• 1/4 cup golden raisins
• 2 tablespoons salted roasted pepitas (green pumpkin seeds)
• 1 tablespoon hot sauce
• 1/2 cup couscous
• Lime wedges, for serving

Instructions

1. Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
2. Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
3. Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.
4. Photograph by Ryan Dausch