Couscous Salad with Salmon

1. 1

   Add mayonnaise, buttermilk, pesto, lemon juice, and garlic to a food processor bowl. Process until smooth. Season with black pepper to taste. Set the dressing aside.

2. 2

   Meanwhile, heat a skillet over medium-high heat. Season the salmon with Greek seasoning. Cut the salmon into two filets. Melt butter in a skillet over medium heat and add olive oil. Place the salmon, skin side down, in the hot skillet. Cook until the salmon flakes easily with a fork, about 8 minutes.

3. 3

   Bring water to a boil in a saucepan; remove from heat and stir the couscous into the water. Cover the saucepan and let it stand until the water is fully absorbed, about 10 minutes.

4. 4

   To assemble, place the salad mixture into 2 dinner bowls and sprinkle chopped tomatoes over the salad. Fluff the couscous with a fork. Mound the couscous in the center of each bowl. Sprinkle Parmesan cheese around the couscous. Place a salmon filet to the side of the couscous. Pour 1 to 2 tablespoons of pesto dressing on top of the dish. Sprinkle with pepitas. Serve immediately. Cook's Note: Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.

• Calories 1105.76 kcal High
• Protein 45.87 g Good Source
• Carbs 86.51 g Moderate
• Total Fat 63.21 g High
• Saturated Fat 12.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 105.77 mg High
• Sodium 827.12 mg High
• Fiber 5.51 g Moderate
• Sugar 11.91 g High
• Added Sugar 0.59 g Low Source
• Calcium 298.49 mg Good Source
• Iron 3.31 mg Moderate
• Potassium 663.28 mg Moderate
• Vitamin A 1054.61 mcg_rae Good Source
• Vitamin C 46.38 mg Good Source
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄