Seared salmon with herb couscous and cilantro pesto

Seared salmon with herb couscous and cilantro pesto


2 Servings, 690 Calories/Serving

30 Minutes

A quick and simple cilantro pesto livens up seared salmon, which is served alongside buttery couscous tossed with cucumbers, scallions and fresh herbs.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ cup pearl couscous
  • 2 5-ounce salmon fillets
  • skin on
  • large bunch cilantro
  • 1 clove garlic
  • 2 lemons
  • 1 small cucumber
  • 1 scallion
  • 1 shallot
  • small bunch mint
  • small bunch parsley

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook couscous, prep pesto

Heat 2 quarts of water in a medium saucepan on high. Add couscous and 1 tablespoon butter and cook until soft, 8 to 10 minutes. Drain water from couscous and set aside. While that's cooking:
*Pat salmon dry with paper towels and season both sides with a pinch of salt and pepper.
*Mince cilantro, stems and all, as finely as possible.
*Peel garlic and mince.
*Zest half of 1 lemon.
Mix together cilantro, garlic and lemon zest with 1 tablespoon lemon juice, 2 tablespoons oil and a pinch of salt. Stir together until well combined and set aside.


Prep veggies, finish couscous

*Peel cucumber and dice.
*Rinse scallion and thinly slice on a sharp angle, from white root to green tip.
*Peel shallot and mince.
*Pick leaves off mint and parsley and roughly chop leaves.
Combine all ingredients in a bowl with drained couscous. Stir in juice of remaining lemon, 1 tablespoon oil and salt to taste. Mix well to combine.


Sear salmon

In a medium sauté pan, heat 1 tablespoon oil on medium-high until shimmering. Press salmon, skin side down, into pan can sear until fish is light pink and skin is crispy, about 3 minutes each side.


Plate, serve

Divide herbed couscous evenly between two plates, mount with salmon and top with cilantro pesto.