Juicy oven-baked salmon and gets topped with creamy pesto and served over fluffy and herby couscous. A meal for everyone, perfect for a quick weeknight dinner or a picnic at the park!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Salt and Pepper*
Before starting, preheat the oven to 450°F. In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return the pasta to same pot.
While the couscous cooks, cut beans in half. Halve the tomatoes. Roughly chop the parsley. Peel, then mince or grate the garlic. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside on a parchment-lined baking sheet.
Top each piece of salmon with 1 tbsp pesto. Bake in middle of oven, until salmon is cooked through, 10-12 min.**
While the salmon bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the green beans and tomatoes. Cook, stirring occasionally, until tender-crisp, 6-8 min. Season with salt and pepper. Add the garlic. Cook, stirring often, until fragrant, 1 min. Remove from heat. Set aside.
When the couscous is cooked, add the couscous, half the parsley and remaining pesto to the pan with the veggies. Stir to combine. Season with salt and pepper.
Divide the veggie couscous between plates. Top with the pesto salmon. Sprinkle over the remaining parsley.