with Herby Couscous and Garlicky Veggies
Juicy oven-roasted salmon topped with creamy pesto and served on a bed of fluffy herb couscous. A perfect meal for a quick weeknight dinner or a picnic. Everyone will love it! Ingredients: Salmon fillets • Pearl couscous (wheat) (durum wheat semolina) • Sugar snap peas • Baby tomato • Yellow onion • Lemon • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Salmon Fillets, skin-on
250 g
Basil Pesto
0.25 cup
Sugar Snap Peas
113 g
Pearl Couscous
0.75 cup
Baby Tomatoes
113 g
Parsley
7 g
Garlic Puree
1 tbsp
Yellow Onion
0.5 unit(s)
Lemon
1 unit(s)
Zesty Garlic Blend
7 g
Oil*
1 tbsp
Pepper*
0.125 tsp
Salt*
0.25 tsp
- Before starting, preheat the oven to 450°F.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Trim snap peas.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining into wedges.
- Add couscous to the boiling water. Cook uncovered for 6-8 min, stirring occasionally, until tender.
- Drain and return to the same pot, off heat.
- Meanwhile, pat salmon dry with paper towels.
- Sprinkle with half the Zesty Garlic Blend, then season with salt and pepper.
- Place on a parchment-lined baking sheet, skin-side down.
- Spoon 1 tbsp pesto over each piece of salmon. Roast in the middle of the oven for 7-11 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic puree and remaining Zesty Garlic Blend. Cook for 1 min, stirring often, until fragrant.
- Remove from heat.
- To the pan with veggies, add couscous, lemon zest, lemon juice and half the parsley.
- Season with salt and pepper, then stir to combine.
- Divide herby couscous and garlicky veggies between plates.
- Top with roasted pesto salmon.
- Sprinkle with remaining parsley.
- Drizzle remaining pesto over top.
- Squeeze a lemon wedge over top.
690
kcal
Calories
32
g
Fat
6
g
Saturated Fat
64
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
790
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
