Basil Pesto Baked Salmon
with Roast Veggie Couscous
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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.
