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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.