Roasted salmon with spinach couscous and date-apple salad

Soy Free

2 Servings, 740 Calories/Serving

35 Minutes

Ingredients

  • ½ cup pearl couscous
  • 1½ cups fresh spinach
  • ½ cup feta
  • 2 salmon filets
  • 1½ cups fresh spinach
  • Maple-sherry vinaigrette (maple syrup
  • sherry vinegar
  • cinnamon)
  • 2 celery ribs
  • 6 medjool dates
  • ½ cup feta
  • Fresh mint
  • 2 salmon filets
  • 1 lemon
  • Maple-sherry vinaigrette (maple syrup
  • sherry vinegar
  • cinnamon)
  • 2 celery ribs
  • 6 medjool dates
  • 1 apple
  • Fresh mint

Instructions

1

Cook the couscous

Heat the oven to 400°F. In a sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the couscous and cook until lightly toasted, 1 to 2 minutes. Add 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the liquid has been absorbed and the couscous is tender, 18 to 20 minutes. Stir in the spinach and feta, and fluff gently with a fork.
While the couscous cooks, prepare the salmon.

2

Prep and cook the salmon

  • Season both sides of the salmon with salt and pepper.
  • Slice half the lemon into thin rounds, and juice the other half.
On a sheet pan lined with parchment paper, drizzle the salmon fillets with oil and top each piece with the lemon slices. Cook in the hot oven until the salmon is flaky and opaque, 12 to 15 minutes.
While the salmon cooks, prepare the salad.

3

Make the salad

  • Combine the maple-sherry vinaigrette base with 2 teaspoons oil.
  • Thinly slice the celery.
  • Thinly slice the dates.
  • Core and thinly slice the apple.
In a mixing bowl, toss the celery, dates, and apple with the vinaigrette. Season with salt and pepper.

4

Make the mint-lemon sauce

  • Coarsely chop the mint.
In a mixing bowl, combine the mint and lemon juice with 2 teaspoons oil. Season with salt and pepper.

5

Serve

Transfer the salmon to individual plates and top with the mint-lemon sauce. Serve with the couscous and the date-apple salad on the side.

Nutrition per serving: Calories: 740, Protein: 45 g, Total Fat: 30 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Carbohydrates: 73 g, Fiber 9 g, Added Sugar: 6 g, Sodium: 930 mg

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