Pan-Seared Salmon with Citrus Sauce
Israeli Couscous with Wilted Spinach
Ingredients
- 1½ lb salmon fillets
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup fresh orange juice
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
Instructions
- Sprinkle fish with paprika, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Meanwhile, combine orange juice, lemon juice, lime juice, and honey in a saucepan; boil 10 minutes or until reduced by half. Stir in mustard, and spoon over fish.
Side Dish Ingredients
- 2 tsp minced garlic
- 1½ cups Israeli (pearl) couscous
- 2 Tbsp olive oil
- 3 cups low-sodium chicken broth (such as Pacific)
- ½ tsp salt
- ½ tsp pepper
- 1 (6-oz) pkg baby spinach, torn
- ½ cup sweetened dried cranberries
Side Dish Instructions
- Cook garlic and couscous in hot oil in a saucepan over medium-high heat, stirring constantly, 2 minutes or until couscous is toasted.
- Add broth, salt, and pepper. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is absorbed. Stir in spinach and cranberries.
- Let stand, covered, 5 minutes or until spinach is wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
316
|
249
|
565
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 24 | 7 | 31 |
| Carb (g) | 10 | 46 | 56 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 322 | 252 | 574 |
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