Monday, January 7, 2013

Pesto Baked Salmon with Couscous and Veggies

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One of my goals last year was to become better at meal planning. 
I also tried to eliminate as many processed foods from our diet as I could.
I think I was pretty successful. 

It may seem like I make a lot of sweets around here, but most of the time they are for special occasions or special orders for friends, co-workers and relatives.  Don't get me wrong - I love a cupcake or two, but moderation is key.

I starting using this free printable meal planner and it really helped to keep me focused.
I also have a "What's For Dinner" Pinterest board.

Meal planning has made my evenings much less stressful.  I absolutely hate it when I have to stop off at the grocery store on my way home from work.  I rarely do that any more.

Pesto Baked Salmon is a new to our dinner rotation, but we will definitely be having it at least once or twice a month.  It's healthy, quick and delicious. 

I purchased the frozen Salmon fillets from Costco and I use whole wheat cousous that I buy from a bulk food store in our local farmers market.  I store pasta's, rice and grains in clear glass containers so I can see when I need to add them to my shopping list. I try to purchase organic fruits and vegetables as much as possible.  It's a personal choice that I feel good about.  I put enough poison in my body with all the Diet Coke I drink :)

I'd love to hear how you plan meals for your family and feel free to share some recipes too.
I'm always looking for new ideas!

Pesto Baked Salmon with Veggies

2 Salmon fillets
1 small zucchini, sliced
1/2 cup grape tomatoes, sliced in half
2 T Pesto
olive oil
1 cup whole wheat couscous
1 cup chicken or vegetable stock
salt and pepper to taste

Preheat oven to 400 degrees.
Drizzle olive oil in the bottom of a bake dish or spray with cooking spray.
Place salmon in bake dish and spoon 1 tablespoon of pesto on each fillet; spreading it around to cover.
Place zucchini and tomatoes on top of and around the salmon.  Salt and pepper if desired.
Cover with aluminum foil. Bake for 20-25 minutes or until salmon is cooked through.

While the salmon is baking make the couscous.
In a medium saucepan bring one cup of chicken or veggie stock to a boil.
Remove from heat and add couscous; stir.
Cover the pan with a lid and let it sit for 10 minutes. Fluff with fork before serving.

To serve place salmon and veggies on a bed of couscous.
Serves 2-3 depending upon the size of your salmon fillets.

Recipe adapted from Fannetastic Food


  1. I adore salmon!!! Love the pesto on it...AND the fresh veggies.

    1. Thanks Leslie. It's such a easy weeknight meal that I can feel good about eating - gotta love that!


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