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, bring orange juice, lemon juice, lime juice, and honey to a boil in a saucepan; boil 10 minutes or until reduced by half. Stir in mustard, and spoon over fish.
Side Dish Ingredients
- 1 clove garlic, minced
- 1½ cups whole wheat Israeli (pearl) couscous
- 2 Tbsp olive oil
- 3 cups low-sodium chicken broth
- ½ tsp salt
- ½ tsp pepper
- 1 (6-oz) pkg organic baby spinach, torn
- ½ cup unsweetened 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.
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