with Herbed Couscous and Garlicky Sautéed Veggies
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).
Allergens
Tags
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
1 unit(s)
Lemon
1 unit(s)
Zesty Garlic Blend
7 g
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
- Preheat the oven to 450°F.
- Wash and dry all produce.
- 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 heat.
- Trim snap peas.
- Peel, then cut half the onion into 1/2-inch pieces (for 4 servings, cut the whole onion).
- Halve tomatoes.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining into wedges.
- To the boiling water, add couscous. Cook uncovered, stirring occasionally, until tender, 6-8 min.
- Drain and return to the same pot, off heat.
- Meanwhile, pat salmon dry with paper towels.
- Sprinkle with half the Zesty Garlic Spice 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 until cooked through, 7-11 min.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan. For 4 servings, cook in batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add garlic puree and remaining Zesty Garlic Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Remove from heat. Set aside.
- Add couscous, lemon zest, half the parsley and lemon juice to the pan with veggies.
- Season with salt and pepper, then stir to combine.
- Divide herbed couscous and veggies between plates.
- Top with roasted pesto salmon. Sprinkle with remaining parsley.
- Drizzle remaining pesto and squeeze a lemon wedge over top, if you like.
700
kcal
Calories
31
g
Fat
6
g
Saturated Fat
66
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
38
g
Protein
75
mg
Cholesterol
790
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Herbed Couscous and Garlicky Sautéed Veggies
