1. Preheat oven to 450°; line rimmed baking pan with nonstick foil and spray with cooking spray. Prepare couscous as the label directs; fluff with a fork.
2. Place Salmon fillets, skin side down, on prepared pan; spread tops of fillets with pesto and roast for 10 minutes or until internal temperature reaches 145°.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add asparagus; cook and stir for 4 minutes or until tender. Add garlic; cook and stir for 30 seconds or until fragrant.
4. In a large bowl, whisk lemon juice, parsley, orange juice, orange zest, 1/2 teaspoon kosher salt, and remaining 1 tablespoon oil; fold in couscous and asparagus mixture. Makes about 3 cups.
5. Serve Salmon over a couscous mixture
- 36 g Total fat
- 6 g Saturated fat
- 38 mg Cholesterol
- 501 mg Sodium
- 30 g Carbohydrates
- 2 g Fiber
- 0 g Sugars
- 0 g Added sugars
- 33 g Protein
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Nutritional Information
- 36 g Total fat
- 6 g Saturated fat
- 38 mg Cholesterol
- 501 mg Sodium
- 30 g Carbohydrates
- 2 g Fiber
- 0 g Sugars
- 0 g Added sugars
- 33 g Protein
Directions
1. Preheat oven to 450°; line rimmed baking pan with nonstick foil and spray with cooking spray. Prepare couscous as the label directs; fluff with a fork.
2. Place Salmon fillets, skin side down, on prepared pan; spread tops of fillets with pesto and roast for 10 minutes or until internal temperature reaches 145°.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add asparagus; cook and stir for 4 minutes or until tender. Add garlic; cook and stir for 30 seconds or until fragrant.
4. In a large bowl, whisk lemon juice, parsley, orange juice, orange zest, 1/2 teaspoon kosher salt, and remaining 1 tablespoon oil; fold in couscous and asparagus mixture. Makes about 3 cups.
5. Serve Salmon over a couscous mixture