with Sun-Dried Tomato Pesto and Veggies
Ingredients: Salmon fillet • Zucchini • Roma tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable broth concentrate (water, sugars (sugar, maltodextrin), vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), salt, canola oil, dried potato, garlic powder, onion powder, natural flavour, yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Couscous
0.5 cup
Zucchini
1 unit(s)
Tomato
1 unit(s)
Parsley
7 g
Feta Cheese, crumbled
0.25 cup
Sun-Dried Tomato Pesto
0.25 cup
Vegetable Broth Concentrate
1 unit(s)
Zesty Garlic Blend
7 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- To a medium pot, add broth concentrate, half the Zesty Garlic Blend and 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
- Once boiling, stir in couscous.
- Remove the pot from heat, stir in half the pesto and 1 tbsp (2 tbsp) butter. Cover and set aside for 5 min to rehydrate.
- Meanwhile, cut zucchini into 1/4-inch slices lengthwise. Arrange on a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat. Season with salt and pepper.
- Cut tomato into 1/4-inch pieces.
- Roughly chop parsley.
- To a small bowl, add remaining pesto.
- On a plate, pat salmon dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
- On a platter, gather plate with salmon, zucchini, bowl with pesto, silicone brush, any grilling tools and a clean plate. Head out to grill!
- On one side of the grill, arrange salmon, skin-side down. Close lid and grill for 6-7 min, until salmon is cooked through.**
- When salmon is almost done, brush remaining pesto over top.
- Meanwhile, to the other side of the grill, add zucchini. Close lid and grill for 4-5 min, flipping once, until tender.
- Cut zucchini into 1/4-inch pieces.
- Remove and discard salmon skin, if you like.
- To the pot with couscous, add zucchini, tomatoes and half the parsley.
- Divide couscous between bowls. Top with salmon.
- Sprinkle feta and remaining parsley over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
930
kcal
Calories
56
g
Fat
15
g
Saturated Fat
46
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
60
g
Protein
150
mg
Cholesterol
1000
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
with Zippy Lemon Aioli and Fresh Salad
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
with Zippy Lemon Mayo and Fresh Salad