Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4496/Salmon_and_Couscous_Bake
Salmon and Couscous Bake
Yield: 4 servings
Ingredients
| 1 |
lb. |
salmon fillets, about 3/4 inches thick
|
|
|
| 1 |
pkg. |
(5.6 oz.) toasted pine nut couscous mix
|
|
|
| 1 1/2 |
cups |
hot water
|
|
|
| 1 |
tablespoon |
olive or vegetable oil
|
|
|
| 1 |
tablespoon |
lemon juice
|
|
|
| 1/2 |
teaspoon |
dried dill weed
|
|
|
| 1 |
|
small zucchini, coarsley chopped
|
|
|
| 1 |
|
small yellow summer squash, coarsely chopped
|
|
|
| 1/4 |
teaspoon |
dried dill weed
|
|
|
|
|
toasted pine nuts, if desired
|
|
|
Directions:
Heat oven to 350 F. Cut fish into 4 servings pieces and set aside.
Spray square baking dish, 8x8x2 inches, with cooking spray. Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with dill weed.
Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4496/Salmon_and_Couscous_Bake