Infinity Loop Flow Dish (Printable Version)

A visually stunning main with salmon, vegetables, and couscous arranged in a flowing figure-eight style.

# What You Need:

→ Fish

01 - 2 skinless fresh salmon fillets (about 10.5 oz)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves

→ Grains & Legumes

08 - ½ cup pearl couscous
09 - 1 cup vegetable broth

→ Dressings & Garnishes

10 - 2 tbsp Greek yogurt
11 - 1 tsp lemon zest
12 - 1 tbsp fresh dill, finely chopped
13 - 1 tbsp capers, rinsed and drained
14 - 1 tbsp toasted pine nuts

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Bring the vegetable broth to a boil in a small saucepan. Add pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Blanch zucchini, carrot, and fennel slices in boiling salted water for 1 to 2 minutes until just tender. Drain and immerse in ice water to preserve color. Pat dry thoroughly.
04 - Rub salmon fillets with olive oil, season with salt and pepper, and bake on a parchment-lined tray for 12 to 15 minutes until just cooked through. Allow to cool slightly, then break into large, neat flakes.
05 - Combine Greek yogurt, lemon zest, and fresh dill in a small bowl and set aside.
06 - On a large platter, spoon the pearl couscous into a figure-eight shape. Arrange blanched vegetables and baby spinach along the loop, alternating colors for visual interest. Nestle salmon flakes into the curves of the couscous. Dot with capers and spoon the yogurt dressing evenly over the dish. Sprinkle toasted pine nuts on top.
07 - Serve immediately, ensuring each portion captures the seamless progression of flavors and textures.

# Expert Advice:

01 -
  • It looks absolutely restaurant-worthy but comes together in just over an hour, making you feel like a culinary artist without spending your whole evening in the kitchen
  • Each bite takes you on a flavor journey from the buttery couscous through delicate vegetables to the rich salmon and bright herbal notes, all connected seamlessly
  • The pescatarian elegance means you can serve it to anyone, and it genuinely impresses without feeling heavy or fussy
02 -
  • Overseasoning the couscous is the most common mistake—add salt to your broth, not extra to the finished couscous. Trust that it will absorb just enough to taste perfectly balanced
  • The vegetables absolutely must be sliced thin. I learned this the hard way when I tried to save time with thicker slices, and they looked chunky instead of elegant. The mandoline is your best friend here, not a luxury
  • Don't skip the ice bath for the blanched vegetables. That's what locks in the vivid colors and keeps them from turning gray and sad. It's a single step that makes all the difference between a dish that looks restaurant-quality and one that looks homemade
03 -
  • If you don't have a mandoline, a very sharp knife and a steady hand work, but take your time. The thinness of the vegetables is what makes this dish sing visually and texturally, so it's worth investing in either tool
  • Toast your pine nuts in a dry pan for just two minutes until fragrant—they go from perfect to burned faster than you'd think, and toasted ones add an entirely different dimension than raw ones
Go Back