Salmon Two Ways with Israeli Couscous & Roasted Brussels Sprouts

Preheat the oven to 350°F.

Prepare the dressing by mixing 1 tablespoon Dijon mustard and 1/8 cup red wine vinegar in a bowl.

Whisk together while pouring in olive oil to create the dressing.

Prepare three pieces of aluminum foil for the salmon fillets.

Place one salmon fillet on each piece of foil.

Pour the dressing over each salmon fillet.

Sprinkle a little salt on each fillet and top with 3-4 leaves of fresh basil.

Wrap the foil around the salmon and place in the oven to bake for 10 to 15 minutes until cooked through.

For the second salmon preparation, coat the thinner salmon fillet with olive oil.

Season the fillet generously with blackened seasoning that includes lemon pepper.

Preheat a skillet on high heat and sear the seasoned salmon fillet until it is blackened on the top.

Prepare Brussels sprouts by halving them and tossing with olive oil and salt in a bag before roasting at 450°F for about 10 minutes until browned.

Toast 1 cup of Israeli couscous in a hot pan until the kernels are brown.

Add 1 1/4 cups of water (or no sodium chicken stock) to the toasted couscous and cook until done.

Squeeze lemon juice on the cooked couscous and mix in chopped fresh dill before serving.

Equipment Needed

Spice Level:

Allergens