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Salmon Scampi

Prep 10 min

Cook 20 min

Ready in 30 min

This is your new favorite salmon recipe, packed with flavor and veggies, plus an herby couscous to take it up a notch!

Ingredients

1 tbsp (15 mL) butter
1¼ cups (300 mL) pearl couscous
1½ cups (375 mL) vegetable broth
1 tsp (5 mL) Scampi Mix

4 salmon fillets (about 1 lb./450 g), patted dry
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) pepper
1 tbsp (15 mL) butter
2 small zucchinis, sliced into half moons
8 oz. (250 g) cremini mushrooms, sliced
1 cup (250 mL) cherry tomatoes, halved
2 tbsp (30 mL) Scampi Mix
½ cup (125 mL) vegetable broth

Directions

For the couscous, melt the butter in a medium saucepan over medium heat. Add the couscous and toast until golden-brown, about 3 minutes, stirring often. Add the broth and Scampi Mix; bring to a simmer. Cover, reduce the heat to low, and cook until the liquid is absorbed and the couscous is tender, about 10 minutes.
Meanwhile, season the salmon with the salt and pepper. Melt the butter in a large skillet over medium-high heat. Sear the salmon on both sides until a golden-brown crust develops, about 3 minutes per side. Remove the salmon and set aside (Note: The salmon will not be fully cooked).
Add the zucchini, mushrooms, and tomatoes to the skillet. Cook over medium heat, tossing often, until slightly softened, about 4–5 minutes. Add the Scampi Mix and broth. Bring to a simmer and cook for 3 minutes, or until the liquid is reduced.
Return the salmon to the skillet. Cover and simmer over low heat until the salmon is cooked through and flakes easily, about 4–5 minutes.
Serve the salmon and vegetables over the couscous.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 920 mg, Carbohydrate 54 g, Fiber 4 g, Sugars 7 g (includes 3 g added sugar), Protein 28 g