Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 1 1/2 lb

Canned/Bottled Goods

  • Pickled Capers 1 Tbsp

Produce

  • Zucchini 2

  • Garden Fresh Thyme 1/2 bunch

  • Garlic Cloves 4

  • Italian Parsley 1/2 bunch

  • Oregano 1/2 bunch

  • Red Onion 1/2

  • Lemons 2

Spices

  • Kosher Salt 2 tsp

Dry Goods

  • Couscous 2/3 cup

Pantry

  • Black Pepper 2 pinches

  • Olive Oil 1/2 cup

  • Water 1 cup

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Flavor Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp , finely chopped Pickled Capers
    • 1/2 bunch , finely chopped Oregano
    • 1/2 bunch , finely chopped Italian Parsley
    • 1/2 tsp Kosher Salt
    • 1 , zested and juiced Lemon
    • 1/4 cup Olive Oil
    • 1/2 , finely diced Red Onion
  3. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1 , smashed & peeled Garlic Clove
    • 1/2 tsp Kosher Salt
    • 1/2 bunch Garden Fresh Thyme
    • 1 cup Water
  4. Season & Bake Salmon

    Season salmon. Bake for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 1/2 tsp Kosher Salt
    • 1 1/2 lb Wild Atlantic Salmon
  5. Cook Zucchini

    Toss zucchini with olive oil, thyme, & garlic. Season with salt & pepper. Bake for 12 minutes.

    • 1/2 tsp Kosher Salt
    • 1 sprig , leaves removed Garden Fresh Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2 , 1/4" circles Zucchini
    • 3 , minced Garlic Cloves
  6. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 2/3 cup Couscous
    • 1 , zested Lemon
    • 1 Tbsp Olive Oil
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 36 g 46%
Total Saturated Fat 6 g 28%
Unsaturated Fat 30 g  
Cholesterol 95 mg 31%
Sodium 1310 mg 60%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 6 g 22%
Sugars Total 4 g  
Excellent Source: Protein 40 g 80%
Excellent Source: Vitamin C 51 mg 60%
Calcium Ca 156 mg 10%
Good Source: Iron 5 mg 30%
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By Innit Culinary Team