Dijon Salmon
Seared Salmon With Lemon Dijon Sauce Plus Garlic Couscous and Roasted Brussels Sprouts
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 850/ Protein 40g
DIFFICULTY LEVEL: MediumINGREDIENTS: 1 TBSP Vegetable Bouillon Paste, 3/4 Cups Israeli Couscous, Brussels Sprouts, Lemon, Garlic, TSP Dijon Mustard, Salmon
Step 1: Prep
Adjust rack to top position and preheat oven to 425
Wash and produce
Trim and halve brussels sprouts length wise
Peel and mince garlic
Zest and quarter lemon
Step 2: Roast Brussels Sprouts
Toss brussels sprouts on a baking sheet with a large drizzle of oil, and 1/4 TSP of salt and pepper
Roast on top rack for 25 minutes
Step 3: Cook Couscous
Meanwhile, heat a drizzle of oil in a small pot over medium heat
Add couscous, half the garlic, and 1/4 TSP of salt and pepper
Cook for 2 minutes
Add bouillion paste, and 1.25 Cup of water
Bring to a boil
REDUCE HEAT TO LOW, AND COVER
Cook for 8 minutes
Turn off heat, and keep covered until ready to serve
Step 4: Season and Cook Salmon
While couscous, cook salmon
Pat salmon dry salmon with paper towels
Season with 1/4 TSP of salt and pepper
Heat a drizzle of oil in a large pan over medium heat
Add salmon, skin side down
Cook for 7 minutes
Flip and cook until salmon is cooked for 2 minutes
Turn off heat, transfer to a plate
Step 5: Make Sauce
In same pan used for salmon, melt 2 TBSP of butter
Combine a large drizzle of oil with butter, dijon mustard, juice from half of lemon, 1 TBSP water, 1/2 TSP sugar, lemon zest, 1/4 TSP of salt and pepper, and remaining garlic
Whisk until combined
Keep covered unt ready to serve
Step 6: Finish and Serve
Fluff couscous with a fork
Divide couscous between plates
Top couscous with salmon
Drizzle with lemon Dijon sauce
Serve with squeeze of lemon juice, and any remaining lemon wedge on the side
Serve hot and Enjoy!
