If you work from home, you’re entitled to a lunch hour, too!
It only takes 45 minutes total to cook and eat this dish from Hello Fresh — it’s light on chopping and mixing. It’s simple, it’s healthy, and it’ll help take your mind off work by giving you something else creative to focus on.
Try the recipe!
Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous
We’re topping buttery salmon with Dijon mustard before crusting the fillets with a crunchy mixture of walnuts and panko. Pilaf-style couscous and crispy roasted broccoli make this dish both well-rounded and delicious. — Hello Fresh
12 oz. salmon
¼ C panko
1 T Dijion mustard
1 oz. walnuts
¾ C couscous
8 oz. broccoli florets
Vegetable stock concentrate
1 T butter
2 T olive oil
Salt and pepper, to taste
Calories: 868 cal
Carbs: 68 g
Fat: 42 g
Protein: 51 g
Fiber: 8 g
Sodium: 555 mg
Preheat the oven to 400 degrees F. Peel, halve, and finely chop the shallot. Finely chop the walnuts.
Toss the broccoli on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15 to 20 minutes, until golden brown and slightly crispy.
Heat 1 tablespoon butter in a small pot over medium heat. Add the shallot and cook, tossing for 4 to 5 minutes, until softened. Add 1½ cups water and the stock concentrate and bring to a boil. Once boiling, add the couscous, cover, and set aside off the heat.
In a small bowl, combine the panko, chopped walnuts, and 1 teaspoon oil. Season with salt and pepper to taste.
Remove the baking sheet from the oven. Place the salmon on the opposite side of the baking sheet and season with salt and pepper. Evenly coat each salmon fillet with the Dijon mustard. Press the panko mixture on top of each fillet and place in the oven for 10 to 12 minutes, until the salmon is opaque in the center and the broccoli is golden brown.
Fluff the couscous with a fork. Serve with the broccoli and salmon on top.