Herb-Crusted Salmon and Israeli Couscous

By mschweickert

Ingredients

• 3/4 teaspoon salt
• 1 cup Israeli couscous
• 2 1/2 tablespoons panko bread crumbs
• 2 tablespoons chopped fresh dill
• 4 salmon fillets (about 4 ounces each)
• 1/4 teaspoon black pepper
• 2 teaspoons Dijon mustard
• 3 cups baby spinach, roughly chopped
• 1/4 cup low-sodium chicken broth

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

Directions

1.
Heat oven to broil. Place nonstick foil on a rimmed baking sheet and set aside.

2.
Bring 1-1/4 cups water to a boil in a medium-size pot. Add 1/2 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally; set aside.

3.
Meanwhile, stir together bread crumbs and 1 tablespoon dill; set aside. Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on prepared baking sheet. Place directly under broiler and cook for 5 minutes.

4.
Remove salmon from oven and lower rack so its 6 inches from heating element. Brush salmon with mustard and sprinkle with bread crumb mixture, pressing to adhere. Generously spritz each fillet with nonstick cooking spray and return to oven; broil 2 minutes.

5.
Stir remaining tablespoon dill, spinach and chicken broth into couscous; let sit 5 minutes. Serve with salmon.