with Herby Couscous and Garlicky Veggies
In this quick, weeknight dinner, juicy, oven-baked salmon gets topped with herby pesto and served over fluffy pearl couscous.
Allergens
Utensils
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
1 tbsp
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
- Trim snap peas.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.
- Add couscous to the boiling water. 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 heat.
- When the pan is hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Cook, stirring occasionally, until tender-crisp, 6-8 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 remaining pesto to the pan with veggies.
- 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.
- Squeeze a lemon wedge over top, if desired.
720
kcal
Calories
33
g
Fat
6
g
Saturated Fat
66
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
770
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Herbed Couscous and Garlicky Sautéed Veggies
