This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include salmon tacos with a simple slaw, a sesame soba noodle salad, and a mushroom and tofu sauté served over couscous. Salmon and sautéed tofu are used twice and the herbs are repurposed to enhance dishes and reduce food waste. There’s still time to join the cooking club if you’d like access to next week’s menu (and all previous menus). You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

• 3 oz salmon

• 1/3 cup pearl couscous

• 1 cup arugula

• 1/2 cup persian cucumber, diced into 1/2 inch pieces

• 1 Tbsp pine nuts

• 1 Tbsp green onion, light green and white parts thinly sliced

• 1 Tbsp mint leaves and tender stems, roughly chopped

• 1 Tbsp cilantro leaves and tender stems, roughly chopped

• juice from 1/2 lemon

• zest from 1/2 lemon

• 1 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

Preheat the oven to broil. Cook couscous according to package directions.

In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then season with salt and pepper. Broil for 6 to 8 minutes, or until the desired doneness is reached.

While the salmon cooks, prepare the dressing: In a serving bowl, combine the olive oil with lemon juice and zest, then whisk until smooth. Add most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.

Add the couscous and arugula to the dressing, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, then garnish with the scallions, pine nuts, and remaining cilantro and mint.

Notes

Lime juice and zest can be used in place of lemon.

Use a GF grain like rice, buckwheat, or quinoa to make GF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.