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Panko Crusted Salmon
and Israeli couscous with butternut squash

Active: 40 minTotal: 40 min

Crunchy, slightly sweet panko-crusted salmon has long been one of our community's favorites. This time we're serving it with a warm Israeli couscous salad packed with colorful roasted butternut squash and dried cranberries. This combination was featured previously in 2018.

Ingredients

Servings:
4
Metric
Maple-Dijon Panko Crusted Salmon:
  • Parsley - 2 tsp, chopped
  • Salmon - 1 lb
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Foil - for lining pan
  • Oil, cooking - 1 Tbsp
Israeli Couscous Pasta Salad with Roasted Butternut Squash:
  • Butternut squash - 1 1/2 lbs, cubed
  • Brown sugar - 1 tsp
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 Tbsp
  • Pasta, Israeli couscous - 1 cup (sub any small pasta shape)
  • Parsley - 1 Tbsp, chopped
  • Cranberries, dried - 1/4 cup
  • Pistachios, shelled - 1/4 cup (sub walnuts or pecans)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Squash - Peel and cube squash. (Can be done up to 5 days ahead)
  2. Roast squash - Heat oven to 425F / 218C degrees. Toss butternut squash with brown sugar, balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
  3. Cook Israeli couscous - Cook Israeli couscous according to package directions. (Can be done up to 5 days ahead)
  4. Parsley (for salmon and couscous) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
  5. Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
  6. Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with mustard, maple syrup, soy sauce, panko, and parsley (portion for the salmon).

Make

  1. Heat oven to 425F / 218C degrees.
  2. Line sheet pan with foil and brush with cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
  3. If couscous and / or squash were made ahead, reheat in the microwave.
  4. Toss together Israeli couscous, squash, parsley (portion for couscous), cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.
  5. Serve salmon over couscous. Enjoy!

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Reviews

This meal has 18 reviews

SO good. I left out the parsley & used regular couscous. We ate it all! SO good.

By: Sarah
Posted: Dec 14, 2019
Diet: Original

Everything about this meal was on point. Loved it!

By: Catherine
Posted: Dec 13, 2019
Diet: Gluten-free

Flavor was great! Tasty and filling recipe. Wouldn’t change anything. Note: we didn’t pre-roast the veggies. I did it the same day and when they were almost finished, after about 40 minutes, I popped in the salmon below them. We prefer freshly roasted veggies, plus we don’t have a micro.

By: Stephanie
Posted: Dec 12, 2019
Diet: Paleo

Wouldn’t change a thing. Was worried about the fish time being too long but my fish was fine.

By: Aviv
Posted: Dec 10, 2019
Diet: Original

The salmon was delicious. Great flavor and a lovely texture. The couscous salad was okay, but not likely something I would make again. It definitely needed salt and pepper to taste once on the table.

By: Kristen
Posted: Dec 10, 2019
Diet: Original

I enjoyed it but didn't really feel like the craisins or pistachios were necessary. Will probably skip those next time.

By: Victoria
Posted: Dec 09, 2019
Diet: Original