Samantha Ingredients
Directions
- Preheat oven to 450 °F
- Roast Bell Pepper Gas Stove Required
- If you have a gas stove place bell pepper directly over flame on burner and flip until pepper is charred on all sides
- You can either remove or keep charred outside of the pepper. I like the charring.
- Slice Bell Pepper
- Slice Bell Pepper If you have an electric stove
- Slice bell pepper and add with broccoli in step 5.
- Bake Salmon
- Spray a baking sheet with oil
- Place salmon skin side down onto baking sheet
- Spoon 2 TBSP of Cilantro Pesto evenly onto each fillets
- Bake for 8 – 10 minutes in the oven
- Make “Couscous”
- Add 2 TBSP of oil oil to large skillet and turn on medium heat.
- Add broccoli, cauliflower, green onions, and peas and cook for 3 minutes. (Add bell pepper here if you are not roasting the bell pepper)
- If you roasted the bell pepper add it here. Also stir in the almonds and 2 TBSP of cilantro pesto. Cook for another 2 minutes.
- Plate
- Spoon a forth of the couscous into the center of a plate
- Top with the salmon
- Serve with sliced lime
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 395
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 409mg18%
- Potassium 1112mg32%
- Total Carbohydrate 19g7%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
