Panko Crusted Salmon
and pearl couscous with butternut squash
Crunchy, slightly sweet panko-crusted salmon has long been one of our community's favorites. This time we're serving it with a warm pearl couscous salad packed with colorful roasted butternut squash and dried cranberries. This combination was previously featured in 2019.
Ingredients
- Parsley (opt) - 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
- Butternut squash - 1 1/2 lbs , cubed
- Brown sugar - 1 tsp
- Vinegar, balsamic - 1 tsp
- Oil, olive - 1 Tbsp
- Pasta, pearl couscous - 1 cup (sub any small pasta shape)
- Parsley (opt) - 1 Tbsp , chopped
- Cranberries, dried - 1/4 cup
- Pistachios, shelled - 1/4 cup (sub walnuts or pecans)
Prep
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Squash - (If making Wednesday's meal, prep squash for that night at the same time.) Peel and cube squash. (Can be done up to 5 days ahead)
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Roast squash - (If making Wednesday's meal, roast squash for that night at the same time.) 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)
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Cook couscous - Cook pearl couscous according to package directions. (Can be done up to 5 days ahead)
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Parsley (for salmon and couscous; if using) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
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Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
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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).
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Make
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Heat oven to 425F / 218C degrees.
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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.
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If couscous and / or squash were made ahead, reheat in the microwave. (Reserve half the squash if doubled.)
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Toss together pearl 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.
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Serve salmon over couscous. Enjoy!
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