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Salmon and Couscous with Vegetables

Salmon and Couscous with Vegetables

Salmon and Couscous with Veggies
Makes 4 servings
Each serving contains: 1 protein, 1 carb, 2 veg, 1 fat

Ingredients:
  • 2 Cups Whole Wheat Couscous, cooked
  • 4 Cups Butternut Squash, peeled and diced into 1-inch pieces
  • 2 Tbsp Olive Oil
  • 1 Can (14 oz) Diced Tomatoes
  • ½ Cup Vegetable Broth
  • 1 tsp Sea Salt
  • ½ tsp Pepper
  • ½ tsp Paprika
  • ½ tsp Ginger
  • ½ tsp Turmeric
  • ½ tsp Cumin
  • ¼ tsp Cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Cloves
  • ¼ tsp Cayenne
  • 2 Cloves Garlic, finely minced
  • 2 ½ Cups Baby Spinach
  • 12 oz Salmon Filets
  • 2 tsp Butter
  • ¼ Cup Cilantro, chopped
Directions:
  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine all of the spices and set aside.
  3. Coat a large baking tray with Olive Oil cooking spray. Spread the Squash on the tray and coat with Olive Oil. Stir in Tomatoes Garlic and Broth. Sprinkle with ½ of the spice mixture. Bake for 20 minutes.
  4. Remove from oven and stir in the Spinach. Place Salmon on top of Squash and Spinach. Top Salmon with the butter and sprinkle with remaining spice mixture. Place back in the oven to 12-15 minutes or until Salmon is cooked through.
  5. Take the tray out of the oven and remove the Salmon and place on a separate plate. Mix the Couscous and Cilantro into the Squash mixture.
  6. Divide the mixture and the Salmon evenly among 4 plates.
  7. Enjoy!

Tagged with: COLLECTION::Fish & Seafood, COURSE::Lunch or Dinner

By Eden Covington June 19, 2019

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