Salmon with Pesto Butterand couscous / asparagus
Fresh flavors make this quick weeknight meal a great one for spring.
Smarts: This meal includes a recipe for a batch of pesto, but you'll only need a small amount to serve in a compound butter over tonight's salmon. Save the rest of the pesto for later in the week.
Smarts: If you want to reduce the fat / calories in the meal, feel free to skip the butter and just spoon pesto directly over the fish.
- Pine nuts - 2 Tbsp, sub walnuts
- Garlic - 1 clove, peeled
- Cheese, parmesan (opt) - 1 oz
- Basil, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 4 Tbsp
- Stock, any type - 3/4 cup, sub water
- Salt - 1/4 tsp
- Couscous, uncooked - 1/2 cup
- Butter - 4 Tbsp
- Basil pesto (ingredients listed separately) - 2 Tbsp
- Lemons - 1, wedges
- Salmon fillets - 1 lb
- Oil, cooking - 1 Tbsp
- Asparagus - 10 oz, trimmed
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Make couscous - Combine stock and salt in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
- Make pesto - (This makes enough for 2 nights.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
- Make pesto butter - Defrost butter in the microwave just until soft. Combine butter with pesto (portion for salmon). Reserve remaining pesto for Wednesday. (Can be done up to 5 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
- Lemons - Slice into wedges. (Can be done 1 day ahead)
- Salmon - Rinse and pat dry. Season with some salt and pepper.
- Heat a large nonstick pan over medium-high heat. Add cooking oil (portion for asparagus) and then asparagus. Sear asparagus, turning with tongs to get it started cooking on all sides. Add water and cover the pan with a lid to steam the asparagus until tender, ~3 minutes for thin spears and up to 8 minutes for thick spears. Season with some salt and pepper. Set aside.
- Wipe out pan and return to heat. Add cooking oil (portion for salmon). Cook fish on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness.
- If couscous was made ahead, reheat in the microwave.
- Serve salmon and asparagus over couscous. Spoon pesto butter over salmon while fish is still warm. Serve lemon wedges on the side. Enjoy!
This meal has 34 reviews
I really wanted to like it but we didn’t really enjoy the salmon. My filet ended up to be skin on and it was just too greasy and heavy with the butter topping. I think I’d prefer to bake the salmon and just do pesto only as the topping next time and not the butter mixture. I used a store bought pesto to save time.
Oh my..... YUM!!! I didn't make the asparagus - just the salmon with a salad. It was SO decadent with all that butter.
Look, I generally hate fish. I can only usually eat light fish like tilapia, yet I LOVED this recipe. I want to make this all the time. I ended up having to put all of it in the same container for lunch and mixed it all up like a salad and went to town. So good. Like, holy cow.
Wow! Fantastic! Chopped asparagus into 1 inch pieces and it was the best way I’ve ever eaten it from a CS recipe. Loved the cauliflower rice and the pesto over it all gave it great flavor. Will make again.
This was yummy and quick to put together. But the paleo version made the house smell of fish so badly it makes me never want to cook salmon again!
We grilled the salmon and asparagus and thought it was very good. We made this before with just pesto instead of the compound butter and preferred it so we will do that in the future.