Moroccan Salmon and Cauliflower
Pine Nut-Mint Couscous
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 1 (2-lb) salmon fillet
- ¼ cup olive oil
- 1 Tbsp harissa seasoning blend
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- ¼ cup golden raisins
- ¼ cup capers
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Cut any large pieces of cauliflower in half. Arrange cauliflower and fish on opposite sides of pan; drizzle with both with and oil sprinkle with harissa, cumin, salt, and pepper.
- Bake 20 to 25 minutes or until fish flakes with a fork and cauliflower is browned. Stir raisins and capers into cauliflower. Sprinkle with cilantro.
Side Dish Ingredients
- 1½ cups Israeli couscous
- 2¼ cups less sodium chicken broth
- ¼ cup pine nuts
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¼ cup chopped fresh mint
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook couscous according to package directions using broth instead of water.
- Meanwhile, cook pine nuts and garlic in hot oil in a saucepan over medium heat until toasted and fragrant.
- Toss together couscous, pine nut mixture, mint, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
236
|
560
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 34 | 8 | 42 |
| Carb (g) | 11 | 38 | 49 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 485 | 408 | 893 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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