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Pesto Baked Salmon
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Pesto Baked Salmon

Pesto Baked Salmon

with Herby Couscous and Garlicky Veggies

Juicy, oven-baked salmon gets topped with herby pesto and served over fluffy, herby pearl couscous. This is a meal for everyone that's perfect for a quick weeknight dinner or a picnic at the park!

Tags:
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Milk
Wheat

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

Preparation Time20 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

¼ cup

Basil Pesto

(Contains Milk)

113 g

Sugar Snap Peas

¾ cup

Pearl Couscous

(Contains Wheat)

113 g

Baby Tomatoes

7 g

Parsley

1 tbsp

Garlic Puree

56 g

Onion, chopped

½ unit

Lemon

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate62 g
Sugar5 g
Dietary Fiber7 g
Protein38 g
Cholesterol56 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan

Instructions

Prep
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. Trim snap peas. Halve tomatoes. Roughly chop parsley. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl).

Cook couscous
2

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.

Bake salmon
3

Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. Place salmon on a parchment-lined baking sheet, skin-side down. Top each piece of salmon with 1 tbsp pesto. Bake in the middle of the oven until salmon is cooked through, 6-7 min.**

Cook veggies
4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) 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 the pan from heat. Set aside.

Finish couscous
5

Add couscous, lemon zest, half the parsley and remaining pesto to the pan with veggies. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide veggie couscous between plates. Top with pesto salmon. Sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.