If you like meal preps or sheet pan meals , this recipe for you. Flaky salmon baked in roasted garlic and butter, perfectly cooked couscous with a pineapple/lemon vinaigrette. This roasted garlic and butter baked salmon with couscous bowl is prefect for lunch and dinner.
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!
Keyword 30 minute recipes, easy meals, healthy meals, new year healthy meals, pineapple vinaigrette, salmon, salmon bowl, salmon tropical bowl