Pesto Baked Salmon
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Pesto Baked Salmon

Pesto Baked Salmon

with Herby Couscous and Garlicky Veggies

Juicy oven-baked salmon and gets topped with creamy pesto and served over fluffy and herby couscous. A meal for everyone, perfect for a quick weeknight dinner or a picnic at the park!

Allergens:
Salmon
Milk

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Salmon)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

170 g

Green Beans, trimmed

¾ cup

Pearl Couscous

113 g

Baby Tomatoes

7 g

Parsley

1 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

2 tsp

Salt*

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Nutrition Values

Calories460 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate5 g
Sugar2 g
Dietary Fiber2 g
Protein30 g
Cholesterol95 mg
Sodium2770 mg
Trans Fat0 g
Potassium750 mg
Calcium75 mg
Iron1.3 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

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

Instructions

COOK COUSCOUS
1

Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return the pasta to same pot.

PREP
2

While the couscous cooks, cut beans in half. Halve the tomatoes. Roughly chop the parsley. Peel, then mince or grate the garlic. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside on a parchment-lined baking sheet.

ROAST SALMON
3

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

COOK VEGGIES
4

While the salmon bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the green beans and tomatoes. Cook, stirring occasionally, until tender-crisp, 6-8 min. Season with salt and pepper. Add the garlic. Cook, stirring often, until fragrant, 1 min. Remove from heat. Set aside.

FINISH COUSCOUS
5

When the couscous is cooked, add the couscous, half the parsley and remaining pesto to the pan with the veggies. Stir to combine. Season with salt and pepper.

FINISH AND SERVE
6

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

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