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Easy Pesto Baked Salmon

Easy Pesto Baked Salmon

Easy Pesto Baked Salmon

with Roast Veggie Couscous

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Tonight, juicy oven-baked salmon gets topped with basil pesto and served over fluffy and herby couscous. This is one speedy meal that takes only four steps to make and uses one oven tray to make all the magic!

This recipe is under 650kcal per serving

Tags:

Easy

•Calorie Smart

Allergens:

Fish

•Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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 cube

vegetable stock

1 bag

parsley

1 packet

chopped veggie mix

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2269 kJ

Fat29.3 g

of which saturates6.1 g

Carbohydrate34.5 g

of which sugars1.2 g

Protein34.5 g

Sodium48 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until just tender, 25-30 minutes (the veggies will cook some more in step 2!). TIP: If your oven tray is crowded, divide between two trays.

2

Boil a kettle of water. Remove the oven tray and add the salmon, skin-side down, to the tray. Spoon the basil pesto over the salmon. Bake until the salmon is just cooked through, 8-10 minutes.

3

While the salmon is baking, combine the couscous and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) in a large bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

4

Roughly chop the parsley. Add the roasted veggies and a drizzle of balsamic vinegar to the couscous. Toss and season to taste. Divide the pesto salmon and roast veggie couscous between plates.

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