Couscous-crusted Mediterranean Salmon With European Salad


zest/juice of 1 lemon
1/2 cup fresh basil, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
3 tablespoons raisins
3 tablespoons sliced stuffed green olives
2 tablespoons pine nuts (or slivered almonds)
1 teaspoon canola oil, divided
1 1/2 cups spinach/tomato (or plain) couscous
1 (1 1/4 lb) salmon filet (skin removed)
1 teaspoon salt-free tomato basil garlic seasoning
2 cups water

12 baby carrots, coarsely chopped
4 plum tomatoes, coarsely chopped
1 bag European (or romaine) salad blend (8–10 oz)
1/4 cup light balsamic vinaigrette

4 Italian butter cookies
Large zip-top bag
3 tablespoons unsalted butter
2 Bartlett pears
2 (6-oz) containers fat-free honey almond yogurt
1/4 cup orange marmalade


Couscous-Crusted Mediterranean Salmon With European Salad

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