Walnut-Crusted Salmon & Zesty Couscous
with Apricot-Glazed Sweet Potatoes & Creamy Romesco Sauce
- Tree Nuts
- Eggs
- Wheat
- Fish
- Sesame
- Milk
Za’atar-spiced chicken cutlets are spread with Dijon mustard, topped with a crunchy walnut-panko crust, and roasted alongside sweet potatoes that are tossed in a glossy apricot glaze. Springy couscous brightened with lemon and parsley provides the perfect base, while smoky red pepper sauce adds a final drizzle of rich flavor.
Ingredients
6 tablespoon
Romesco Sauce
1 unit
Apricot Jam
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
2 unit
Sweet Potato
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
¾ cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Roughly chop walnuts. Zest and quarter lemon. Dice sweet potatoes into ½-inch pieces. Roughly chop parsley.
In a small bowl, combine walnuts, panko, a drizzle of olive oil, and a pinch of salt.
In a separate small bowl, combine romesco, mayonnaise, and a squeeze of lemon juice (big squeeze for 4). Set aside for serving.
Toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil, half the Za’atar Spice (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, spread sweet potatoes out across entire sheet.)
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Meanwhile, pat chicken* dry with paper towels; season all over with remaining Za’atar Spice, salt, and pepper.
Evenly spread tops of chicken with mustard. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Once sweet potatoes have roasted 10 minutes, remove sheet from oven; carefully add chicken to empty side of sheet. Return to top rack and roast until chicken is browned and cooked through and sweet potatoes are tender, 12-15 minutes. (For 4 servings, leave sweet potatoes roasting; place chicken on a second baking sheet and roast on middle rack.) TIP: If potatoes are done before chicken, remove from sheet and continue roasting chicken.
Add chicken to empty side of baking sheet with sweet potatoes. Return to top rack and roast until chicken is browned and cooked through and sweet potatoes are tender, 12-15 minutes. TIP: If potatoes are done before chicken, remove from sheet and continue roasting chicken.
While sweet potatoes and chicken roast, in a small pot over medium-high heat, combine couscous, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
Once cooked, stir in parsley, lemon zest, a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4).
While couscous cooks, in a second small pot, combine jam and 1 TBSP butter (2 TBSP for 4 servings). Cook over medium-high heat, stirring occasionally, until butter has melted and ingredients come together, about 1 minute.
Once glaze begins to bubble, remove from heat.
Pour glaze over sweet potatoes on baking sheet; toss to coat.
Divide chicken, sweet potatoes, and couscous between plates. Drizzle chicken and sweet potatoes with as much creamy romesco sauce as you like. Serve with any remaining lemon wedges on the side.
