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Pesto-Baked Salmon

Pesto-Baked Salmon

with Herby Couscous and Garlicky Veggies

20-MIN MEAL
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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!

Tags:Quick
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

170 g

Green Beans

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

113 g

Baby Tomatoes

7 g

Parsley

1 tbsp

Garlic Puree

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Top each piece of salmon with 1 tbsp pesto. Roast in the middle of the oven until salmon is cooked through, 10-12 min.

4

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.

5

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.

6

Divide veggie couscous between plates. Top with pesto salmon. Sprinkle remaining parsley over top.