Salmon Limone
SALMON LIMONE OVER HERBED COUSCOUS WITH ZUCCHINI AND TOMATO
PREP TIME: 5 Minutes/ COOK TIME: 20 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 650
DIFFICULTY LEVEL: MEDIUMINGREDIENTS: Scallions, Zucchini, 1 TBSP Italian Seasoning, Salmon, Lemon, Tomato, 2 TBSP Crema, 1/2 Cup of Israeli Couscous, 2 TBSP Chicken Bouillon Paste
Step 1: Prep
Wash and dry produce.
Slice scallions, trim and quarter zucchini , zest and quarter lemon, dice tomato.
Step 2: Cook Couscous
Melt 2 TBSP of Butter in a medium pot over medium heat. Add couscous, scallions, 1/2 TSP of Italian Seasoning. Cook for 3 minutes.
Add 1 cup of water, chicken bouillon paste, and 1/4 TSP of salt. Bring to a boil.
Once boiled, REDUCE HEAT TO LOW. Cover. Simmer for 8 minutes on low, or until water has reduced.
Keep Covered until ready to serve.
Step 3: Cook Zucchini
While couscous cooks, heat a drizzle of olive oil in a large pan over medium heat Add zucchini, and 1/4 TSP of salt and pepper. Cook for 4 minutes
Step 4: Cook Fish
Pat salmon with paper towels. Season all over with remaining Italian seasoning, 1/4 TSP of salt and pepper.
Heat a large drizzle of olive oil in pan used for zucchini. Add Salmon skin side down. Cook until skin is crispy 5-7 minutes.
Flip and cook for 2 more minutes.
Step 5: Make Crema
In a small bowl, combine Crema, lemon zest, 1/4 TSP of salt and pepper.
Step 6: Finish and Serve
Fluff couscous with a fork, stir in zucchini, tomato, scallions, lemon zest, squeeze of lemon juice, 1/4 tsp of salt and pepper.
Divide couscous between plates, top with salmon, drizzle with crema, and serve with a lemon wedge. Enjoy!
