Artichoke, basil, lemon, zucchini and tomatoes baked with Israeli couscous and salmon.
Sheet Pan Salmon with Artichoke and Basil Israeli Couscous
Artichoke, basil, lemon, zucchini and tomatoes baked with Israeli couscous and salmon.
Ingredients
- 12 oz. marinaded artichokes, drained (1 jar or 2 cups)
- 1 cup basil leaves, packed
- 2 tbsp lemon juice (about 1 lemon)
- 1/4 tsp black pepper, ground
- 2 tbsp olive oil
- 3/4 tsp salt
- 8 oz. dry Israli couscous
- 1 lb. zucchini, half moon slices
- 15 cherry tomatoes, halved
- 1.5-2 lbs. Salmon
- 1 lemon, sliced
Instructions
- Preheat oven to 400 degrees F.
- Cook the israeli couscous according to instruction on the box and drain.
- In a food processor or blender, blend the drained artichokes, basil, lemon juice, pepper, olive oil, and salt. Mix into the cooked couscous.
- Line a large baking sheet with parchment paper. Toss the sliced zucchini with a drizzle of olive and sprinkle with salt and pepper directly on the pan. Push the zucchini to one side of the baking sheet.
- Spread out the couscous onto the other half of the pan and place salmon ontop of the couscous. Sprinkle the salmon with salt and pepper and a drizzle of olive oil and top with the sliced lemons. Sprinkle the cherry tomatoes ontop.
- Bake for 20-25 minutes
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