Juicy, oven-baked salmon gets topped with creamy pesto and served over fluffy, herby couscous. A meal for everyone that's 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, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return couscous to the same pot, off heat.
While couscous cooks, trim, then halve green beans. Halve tomatoes. Roughly chop parsley. Pat salmon dry with paper towels. Season with salt and pepper. Place salmon on a parchment-lined baking sheet.
Top each piece of salmon with 1 tbsp pesto. Roast in the middle of the oven until salmon is cooked through, 10-12 min.
While salmon roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and tomatoes. Cook, stirring occasionally, until tender-crisp, 6-8 min. Season with salt and pepper. Add garlic puree. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Set aside.
When couscous is done, add couscous, half the parsley and remaining pesto to the pan with veggies. Season with salt and pepper, then stir to combine.
Divide veggie couscous between plates. Top with pesto salmon. Sprinkle remaining parsley over top.