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

Pesto-Baked Salmon

with Herby Couscous and Garlicky Veggies

Read more

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!

Allergens:Seafood/Fruit de MerFish/PoissonMilk/LaitWheat/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

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¼ cup

Basil Pesto


170 g

Green Beans

¾ cup

Pearl Couscous


113 g

Baby Tomatoes

7 g


1 tbsp

Garlic Puree

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
Calories730 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate61 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol55 mg
Sodium430 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.