Pesto Salmon with Citrus Asparagus CouscousPesto Salmon with Citrus Asparagus Couscous
Pesto Salmon with Citrus Asparagus Couscous
Pesto Salmon with Citrus Asparagus Couscous
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Recipe - Price Rite Marketplace Corporate
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Pesto Salmon with Citrus Asparagus Couscous
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Calories573
Ingredients
1/2 (10 ounce) box couscous
4 skin-on Salmon Fillets
1/3 cup prepared pesto
2 tablespoons olive oil, divided
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon fresh orange juice
1/4 teaspoon orange zest
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

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
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
573
Calories

Shop Ingredients

Makes 4 servings
1/2 (10 ounce) box couscous
Gonsalves Couscous, 15 oz
Gonsalves Couscous, 15 oz
$2.59$0.17/oz
4 skin-on Salmon Fillets
Fresh Tray Wrapped Atlantic Salmon Fillet
Fresh Tray Wrapped Atlantic Salmon Fillet
$8.99/lb$8.99/lb
1/3 cup prepared pesto
Bowl & Basket Pesto Sauce, 6.7 oz
Bowl & Basket Pesto Sauce, 6.7 oz
$2.29$0.34/oz
2 tablespoons olive oil, divided
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
Asparagus Bundle, 1 pound
Asparagus Bundle, 1 pound
$3.99 avg/ea$3.99/lb
2 garlic cloves, minced
Bowl & Basket Garlic, 5 count, 5 oz
Bowl & Basket Garlic, 5 count, 5 oz
$2.49$0.50/oz
2 tablespoons fresh lemon juice
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.67
1 tablespoon chopped fresh parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.29
1 tablespoon fresh orange juice
Bowl & Basket Orange Juice from Concentrate, 1/2 gallon
Bowl & Basket Orange Juice from Concentrate, 1/2 gallon
$3.99$0.06/fl oz
1/4 teaspoon orange zest
Navel Orange, 1 each
Navel Orange, 1 each
$0.99

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