Roasted Pesto Salmon
with Herby Couscous and Garlicky Veggies
In this quick, weeknight dinner, juicy, oven-baked salmon gets topped with herby pesto and served over fluffy pearl couscous.
Tags:
Quick
•Low CO2
Allergens:
Salmon
•Milk
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
113 g
Sugar Snap Peas
¾ cup
Pearl Couscous
(Contains Wheat)
113 g
Baby Tomatoes
7 g
Parsley
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 piece
Yellow Onion
1 piece
Lemon
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Calories720 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate66 g
Sugar7 g
Dietary Fiber7 g
Protein37 g
Cholesterol80 mg
Sodium770 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium150 mg
Iron3.5 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
•Strainer
•Large Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
Instructions
1
- Trim snap peas.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.
2
- Add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min.
- Drain and return to the same pot, off heat.
3
- Meanwhile, pat salmon dry with paper towels.
- Sprinkle with half the Zesty Garlic Spice Blend, then season with salt and pepper.
- Place on a parchment-lined baking sheet, skin-side down.
- Spoon 1 tbsp pesto over each piece of salmon. Roast in the middle of the oven until cooked through, 7-11 min.**
4
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then onions, snap peas and tomatoes. (NOTE: Don't overcrowd the pan; cook 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 and remaining Zesty Garlic Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Remove from heat. Set aside.
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.
6
- Divide herby couscous and garlicky veggies between plates.
- Top with roasted pesto salmon.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
