HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Baked Salmon
Pesto Baked Salmon

Pesto Baked Salmon

with Herby Couscous and Garlicky Veggies

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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!

Allergens:Fish/PoissonSeafood/Fruit de MerMilk/LaitSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

170 g

Green Beans

¾ cup

Pearl Couscous


113 g

Cherry Tomatoes

7 g


3 g


Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber6 g
Protein42 g
Cholesterol5 mg
Sodium540 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Garlic Press
Paper Towel
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.