Basil Pesto Baked Salmon
with Roast Veggie Couscous
- Fish
- Milk
- Gluten
- Wheat
- Crustaceans
- May contain traces of allergens
- Mollusc
- Soy
Tonight, juicy oven-baked salmon gets topped with our popular basil pesto. Served over fluffy herbed couscous, prep this speedy meal in just four steps, and with only one oven tray to make all the magic! This recipe is under 650kcal per serving.
Ingredients
1 bag
chopped veggie mix
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1 packet
basil pesto
(Contains: Milk)
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place chopped veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes (the veggies will continue to cook in step 2!)
TIP: If your oven tray is crowded, divide between two trays.
• Boil a kettle of water. Remove the oven tray and add salmon, skin-side down, to the tray. • Spoon basil pesto over the salmon. Bake until salmon is just cooked through, 8-10 minutes.
• Meanwhile, add the couscous and vegetable stock powder in a large bowl. Add boiling water (see ingredients) and stir to combine. Immediately cover with a plate and set aside, 5 minutes. • Fluff up with a fork. Stir through baby spinach leaves until wilted, 1-2 minutes.
• Add roasted veggies and a drizzle of balsamic vinegar to couscous. Toss, then season to taste. • Divide roast veggie couscous between plates. Top with basil pesto baked salmon.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the pesto-salmon combo, finding it delicious and tasty. Some felt it needed more seasoning or acidity.
- Ease of prep: Customers praised the quick, easy preparation and minimal clean-up, with some appreciating the pre-chopped veggies.
- Suggestions: Several recommended pan-frying the salmon for crispy skin. Some suggested adding extra herbs, lemon, or pine nuts to boost flavour.
- Portions: A few found the veggie portions small; some wanted more salmon and less couscous.
- Leftovers: The couscous made great leftovers for lunch the next day, according to some reviewers.
