* Lemony Roasted Salmon with White Wine Couscous
Chives Bunch, ea.
In Stock
$2.29

Organic Lemon, ea.
In Stock
$0.99

Shallot, .5lb. Bag
In Stock
$1.99
Garlic Bulb, ea.
In Stock
$0.99

Lemony Roasted Salmon with White Wine Couscous

  • 2 tablespoons Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons olive oil, divided
  • 4 teaspoons lemon juice, divided
  • 4 (6-ounce) salmon fillets
  • 1 1/8 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups finely chopped carrots
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/3 cup dry white wine
  • 1/2 cup dry couscous (equals 1 cup hot couscous)

Preheat oven to 450°.

Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture. (Cooking Light 2016)  Serves 4.

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