One Pan Salmon and Squash with Couscous
A quick and beautifully flavored one pan meal of Salmon, squash, chickpeas and couscous.
Servings: 4
Ingredients
- ⅔ cup pearl couscous giant/pearl
- 1 butternut squash medium, peeled and diced into 1 inch pieces
- 2 tablespoons oil
- 14 ounce diced tomatoes drained
- ½ cup vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon cloves
- ¼ teaspoon cayenne
- 2 cloves garlic finely minced
- 14-15 ounce chickpeas drained
- 1 cup baby spinach Large handful
- 4 fillet salmon
- ¼ cup cilantro chopped (for topping)
Instructions
- Pre-heat the oven to 400 degrees F.
- In a small bowl, combine all of the spices (from the sea salt to the cayenne). Set aside.
- On a large greased baking tray, spread out the squash and toss with the oil. Stir in the tomatoes, garlic, and stock and sprinkle with half of the seasoning and then toss to coat. Bake for 20 minutes.
- Remove from the oven and stir in the chickpeas and spinach. Place the salmon on top of the squash and chickpea mixture and sprinkle the remaining spices over top of the tray. Place back in the oven for 12-15 minutes or until the salmon is cooked through.
- While the salmon bakes, cook the couscous according the packing directions. Drain and set aside.
- Once done, take the salmon tray out of the oven. Place the salmon fillets on a separate plate and mix the couscous and cilantro into the squash and chickpea mixture.
- Spread the mixture evenly among four plates and top with the salmon plus a bit more fresh cilantro if desired.
- ENJOY!!!
Nutrition
Calories: 685kcal | Carbohydrates: 77g | Protein: 49g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 809mg | Potassium: 2095mg | Fiber: 14g | Sugar: 12g | Vitamin A: 21156IU | Vitamin C: 53mg | Calcium: 215mg | Iron: 7mg
