One-Pan Chestnut Couscous and Salmon

Faigy Reiner Faigy Reiner
Leave a review

I have to say, this recipe is truly incredible. It’s one of those dump-and-go meals that comes together in minutes yet tastes like something you’d order at a restaurant. I love how everything bakes in one pan! The couscous soaks up all the flavors from the salmon, tahini, and chestnuts, and the quick chimichurri on top just brings it all to life. It’s so easy, so delicious, and honestly one of my favorite weeknight dinners to make.

50m 4
Easy Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts, Sesame

Directions

  1. Preheat your oven to 425 degrees Fahrenheit and line a baking pan with Gefen Parchment Paper. Set aside.

  2. In the prepared pan, combine the couscous, water, chopped chestnuts, tahini, lemon juice, parsley, salt, black pepper, and cayenne. Give everything a quick stir to evenly mix. Nestle the salmon right on top of the couscous mixture.

  3. Generously season the fish with Tuscanini Italian seasoning. Bake uncovered for 20–22 minutes, until the salmon is cooked through and flakes easily with a fork.

  4. While it bakes, prepare the chimichurri.

  5. In a small bowl, combine parsley, jalapeño, oregano, salt, red wine vinegar, and olive oil. Stir until well mixed. Once the salmon comes out of the oven, spoon the chimichurri over the top. Serve immediately and enjoy!

Suggested Recipes

Explore

chimichurri couscous Faigy Reiner one pan salmon
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments