Honey Mustard Salmon with Roasted Asparagus and Israeli Couscous Pilaf

Ingredients

• Honey

  2 tbsp or 42g

• Parsley

  Raw

  7 sprig or 7g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Asparagus

  Raw

  20 spear, medium or 320g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Couscous

  Dry

  ½ cup or 87g

• Fish stock

  Soup, home-prepared

  ¼ cup or 58g

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Walnuts

  Nuts, english

  1 oz (14 halves) or 28g

Directions

1. Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and mince the shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts. Finely chop the parsley, making sure to keep the leaves and stems separate. Trim the bottom inch of the asparagus and discard. Cut the remaining asparagus in half widthwise. Then thinly slice the bottom halves.
2. Heat a drizzle of oil in a small pot over medium heat. Add the shallot. Cook, tossing, for 1-2 minutes, until softened. Add the dry couscous and toss another 1-2 minutes, until lightly toasted. Add 1.25 cups water and the stock broth to the pot. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until the liquid is absorbed and couscous is al dente. Add the thinly sliced asparagus bottoms to the pot for the last 3-5 minutes of cooking for extra flavor.
3. Make the honey mustard glaze: In a small bowl, stir together the honey and mustard. Season with salt and pepper. In another small bowl, combine breadcrumbs, chopped walnuts, and 1/2 tsp oil per serving. Season with salt and pepper.
4. Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1/4 of it for later, then press breadcrumb mixture on top. Toss the asparagus tops on the same baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast 10-12 minutes, until the salmon is just cooked through and the asparagus is tender.
5. Stir the parsley stems into the couscous and fluff with a fork. Season with salt and pepper. Remove the baking sheet from the oven and drizzle the salmon with the reserved glaze.
6. Plate: Serve the honey mustard salmon on a bed of couscous pilaf alongside the roasted asparagus. Sprinkle with the parsley leaves and enjoy!

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