Roasted Pesto Double 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
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
½ unit(s)
Yellow Onion
½ unit(s)
Lemon
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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. 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 into wedges (whole lemon for 4 ppl).
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.
Meanwhile, pat salmon dry with paper towels. Sprinkle over 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.**
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 and remaining Zesty Garlic Spice Blend. Cook, stirring often, until fragrant, 1 min. Remove from heat. Set aside.
Add couscous, lemon zest, half the parsley and remaining pesto to the pan with veggies. Season with salt and pepper, then stir to combine.
Divide herby couscous between plates.Top with salmon.Sprinkle with remaining parsley.Squeeze a lemon wedge over top, if desired.
