Creamy Sun-Dried Tomato Pesto Salmon
with Sweet Peppers and Pearl Couscous
Tonight, we're serving up the crave-worthy dish you've been dreaming of – a garlicky sun-dried tomato sauce studded with onions and peppers draped over salmon and buttery pearl couscous. Each bite will have you going back for more.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Yellow Onion
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Peel, then mince or grate garlic.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.
- Reserve 1/2 cup (1 cup) cousous water, then drain and return couscous to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter, then stir to coat.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Transfer to plate.
- Carefully, remove and discard skin, if desired.
- Meanwhile, add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring often, until tender-crisp, 3-4 min.
- Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add pesto, cream cheese and reserved couscous water to the pan with veggies. Cook, stirring often, until cheese is melted and sauce thickens slightly, 2-3 min.
- Reduce heat to medium.
- Add salmon and cream. Cook, stirring occasionally, until sauce reduced slightly, 2-3 min.
- Remove from heat.
- Season couscous with salt and pepper, to taste.
- Divide couscous between plates. Top with sun-dried tomato pesto salmon.
