By now you all know that I always have Gorton’s Seafood Products in my fridge. If you like meal preps or sheet pan meals or make-ahead meals this recipe for you. Flaky Roasted Garlic Butter Simply Baked Salmon with Couscous and Pineapple Vinaigrette is an easy, quick yet flavorful delicious meal.
**While this blog post was sponsored by Gorton’s Seafood, opinions and recipe are my own**
About Gorton’s Seafood Products
Gorton’s Seafood Products are a staple in my house for when I want a quick and delicious meal. Here is my Easy Popcorn Shrimp Mac and Cheese, Shrimp Sandwich with Spicy Creamy Coleslaw, and Easy Fish and Chips. You can find their products in the frozen section of your local grocery. You can always check their website here for product availability in your area.
Gorton’s strives to bring the freshest high quality seafood to consumers while protecting the world’s resources, and they forge long-term partnerships with suppliers that are committed to the same high standards.
While the majority of the seafood is from certified sources, our Trusted Catch™ program goes beyond certification and enacts real change in the industry and on the water.
Gorton’s utilizes the latest in scientific data and best practices to ensure that their seafood is sourced responsibly today and for generations to come
Making the Simply Baked Salmon with Couscous and Pineapple Vinaigrette
Okay this recipe is divided in three parts but they come together pretty quickly. First we will start by cooking the Salmon. They come in two pouches. Place them in a sheet pan and cook with window side up at 350 degrees for 24 minutes.
While the salmon cooks lets make the couscous.
I am using Israeli (pearl) couscous here but you can use wild rice, farro, jasmine rice, couscous, Arborio rice. The option are endless.
You will need 1 cup of Peal Couscous, 1 ½ Vegetable Broth – mix 1 ½ water + 1 ½ tsp Veg Broth Paste- and 1 tsp butter.
In a medium sauce pan add the broth and butter bring to a boil. Add couscous and simmer in low-med heat for 8-10 minutes.
Let’s Make the Pineapple Vinaigrette:
Since I am using canned pineapple bits I thought it would be great to make a Vinaigrette with the juice.
In a mixing cup add pineapple juice, juice from 1 Meyer lemon, 1 tsp olive oil and 1 tsp everyday seasoning. Whisk until its emulsified.
Pour over cooked couscous and stir until it’s combined. Set aside.
Let’s Put it all together!
In a a serving bowl add couscous, arugula, tomatoes, pineapple bits, sliced red onions and garnish with lemons. Sprinkle pepper and red pepper flakes. You can always add more salt to taste.
Other Gorton’s Simply Bake options are Haddock, Shrimp Scampi or Cod.
I used arugula because it’s one of my favorites, but you can use spinach, kale, leaf lettuce, Bibb lettuce, bok choy, Chinese cabbage or regular cabbage. The options are limitless.
You can substitute pineapple for apricot, figs, peaches, apples, oranges.
Orange or fig make a great Vinaigrette.
Pecans, Peanuts, Macadamia nuts are also great additions.
Carrots, Celery, Cucumber, Radicchio, Endives and Turnips.
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Simply Baked Salmon with Couscous and Pineapple Vinaigrette
- Medium Sauce Pan
- Sheet pan
- Measuring Cups + Spoons
- Cutting Board + Knives
- Serving Bowls
- 2 Boxes Gorton's Seafood Simply Bake Salmon in Roasted Garlic & Butter
- 2 cups Arugula
- ⅓ cups Pearl, Grape or Cherry Tomatoes
- ¼ cup Pineapple Bits (save the juice)
- ¼ cup Red Onions Sliced
- Salt + Pepper + Red Pepper Flakes
- Lemon for garnish
- Additional Ingredients Below:
Making the Couscous:
- 1 cup Israeli Couscous 1 ½ Vegetable Broth(1 ½ c water + 1 ½ tsp vegetable broth paste)1 tsp butterIn a sauce pan bring broth and butter to boil then add couscous and simmer for 8-10 minutes or until couscous is soft to the bite. Remove from heat and fluff.
Making The Pineapple Vinaigrette:
- ⅓ cup pineapple juice ( I use the juice from the canned pineapple bits I am going to use in the bowl)1 Meyer lemon juiced ( you can always use a regular lemon)1 tsp Quality Olive Oil1 tsp Everyday Seasoning ( you can always add more to taste)In a measuring cup add all the ingredients and mix until all are combined. Then pour over couscous, stir and set aside.
Cooking the Salmon:
- In a sheet pan place the two pouches and cook according to directions.
Putting the Bowl Together:
- In a serving bowl add couscous, arugula, salmon with the roasted garlic and butter sauce, tomatoes, pineapples, red onions and lemon for garnish. Sprinkle with pepper and red pepper flakes. As always you can add more salt to taste. Enjoy!