Easy 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 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*
Ingredients
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
Utensils
Cooking Steps
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.
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.
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.
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.
