HARRISBURG, Pa. — Spring flavors are out in full force, and this week’s Seasonal Servings incorporates some of them into a lighter and simple dish.
Salmon is roasted in the oven with a mustardy lemon marinade for quick flavor that’s not overpowering. The lemon flavor carries over to a delicious and simple couscous with seasonal vegetable, asparagus. And because we just can’t get enough of vegetables on Seasonal Servings—a side of roasted fennel and shallots accompany the salmon and asparagus couscous for an extra serving of spring vegetables.
With prep time included, this meal only takes about 30 to 40 minutes from start to finish!
For the Salmon:
- 10-16 ounces, salmon
- 2 tablespoons, olive oil
- 2 teaspoons, Dijon mustard
- 2 tablespoons, honey
- 1-2 tablespoons, lemon
- 2 teaspoons, Mustard Rosemary seasoning (or a combination of ½ teaspoons, each of garlic powder, mustard powder, onion powder, rosemary powder, salt and pepper)
For the Lemony Asparagus Couscous:
- 2 cups, couscous
- 3 cups, vegetable stock
- 3 cloves, garlic, peeled
- 2 cups, asparagus, sliced diagonally
- 1-2 tablespoons, lemon juice
For the roasted vegetables:
- 1 fennel bulb, core removed and thinly sliced
- 2-3 large shallots, thinly sliced
- 2 tablespoons, olive oil
- Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with foil. Make the salmon marinade by mixing the olive oil, Dijon mustard, honey, lemon and seasonings. Brush the salmon with about half of the marinade. Add the fennel and shallots around the salmon in the remaining pan space. Drizzle them with olive oil, and then add salt and pepper. If your salmon slab is too thin and will cook in about 10 minutes or less, cook the vegetables separately on a different baking sheet. Otherwise, bake everything together for about 6 to 8 minutes and add the remaining marinade to the salmon. Let the salmon cook more until it's fully done, about 5 to 8 minutes depending on the size. The vegetables should take about 15 to 20 minutes to cook.
While the salmon and veggies are cooking, bring a pot with the couscous, garlic cloves and stock to a boil and cook them according to the package directions. Heat olive oil in a medium saucepan and sauté the asparagus until the desired doneness is reached (anywhere from 8 to 13 minutes). Once the couscous is cooked, discard the garlic cloves, add the lemon juice and asparagus, and then mix them together. Serve the couscous alongside the salmon and vegetables. Enjoy!
