HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWalnut Crusted Salmon With Crispy Broccoli And Pilaf Style Couscous
Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous

Walnut-Crusted Salmon with Crispy Broccoli and Pilaf-Style Couscous

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We’re topping buttery salmon with a dijon glaze 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.

Allergens:FishWheatWheatMilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Skin-on Salmon


6 ounce

Broccoli Florets

2 ounce


¼ cup

Panko Breadcrumbs


1 unit

Veggie Stock Concentrate

1 jar

Dijon Mustard

¾ cup



1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories868 kcal
Energy (kJ)3632 kJ
Fat42 g
Saturated Fat5 g
Carbohydrate68 g
Sugar5 g
Dietary Fiber8 g
Protein51 g
Sodium555 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Peel, halve, and finely chop the shallot. Finely chop the walnuts.


Toss the broccoli on one side of a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 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 4-5 minutes, until softened. Add and 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.


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 glaze. Press the panko mixture onto the top of each fillet and place in the oven for 10-12 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.