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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 pearl couscous. This meal is perfect for a quick weeknight dinner or a weekend picnic at the park!

Tags:
Quick
Allergens:
Salmon/Saumon
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 Salmon/Saumon)

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 piece

Lemon

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate60 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol81 mg
Sodium600 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
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
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 (whole lemon for 4 ppl) into wedges.

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 on a parchment-lined baking sheet, skin-side down.Spoon 1 tbsp pesto over each piece of salmon.Bake in the middle of the oven, until cooked through, 4-6 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 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, then stir to combine.

Finish and serve
6

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