Roasted salmon with pearl couscous and date-apple salad
30 – 45 Minutes
Light, healthy, yet hearty, this fish dish is a surefire crowd-pleaser, with wild-caught seafood and a side of chewy pearl couscous tossed with greens and salty bits of feta.
In your bag
- ½ cup pearl couscous
- Seafood options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 10 ounces wild sea scallops
- 1 or 2 celery ribs (about ¼ pound total)
- 1 apple (such as Braeburn or Granny Smith)
- 3 or 4 Medjool dates (with pits; about 3 ounces total)
- Sherry vinaigrette base (maple syrup - sherry vinegar - coriander - cinnamon)
- 1 lemon
- 2 or 3 sprigs fresh mint
- 2 ounces baby greens (such as spinach or arugula)
- ¼ cup crumbled feta
Pearl couscous, also known as Israeli couscous, was developed in the 1950s in Israel as a wheat-based alternative during a rice shortage. It has a wonderfully nutty taste and chewy texture and absorbs the flavors of whatever seasonings it’s served with, making it one of our favorite starches.
Calories: 620, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 45mg (15% DV), Sodium: 790mg (33% DV), Carbohydrates: 84g (28% DV), Total Sugars: 44g, Added Sugars: (Maple syrup): 3g (6% DV).
Contains: Milk, Fish, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.