Wild Salmon with Creamy Sundried Tomato Sauce & Couscous-Spinach Pilaf

fresh ingredients


  • 12 oz
    wild salmon
  • 6 oz
  • 4 oz
  • 2 oz
    veggie stock
  • 1 oz
    cream cheese
  • 8 oz
    tomato sauce
  • 1 oz
    sundried tomatoes
  • 4 oz
  • 2 oz
    fresh oregano
  • 12 pc
  • 1 oz
    garlic/shallot blend

Not Included

Salt & pepper

Olive oil 

1 tablespoon of butter 


Kitchen Items Needed

Medium saucepan

Medium nonstick skillet with lid

Microplane or grater

½ cup of water for every 2 portions


cook along



Pick & finely chop 1 teaspoon oregano leaves;

Pat salmon very dry & season all over with salt & pepper.

1Cook Couscous

Heat a small drizzle of oil in a medium saucepan over medium-high. Add couscous & cook, stirring, until golden brown, 3–4 minutes. Stir in 1½ cups water & 1 teaspoon salt. Cover & bring to a boil. Reduce heat to low; cook until couscous is al dente & water is evaporated, 10–12 minutes. Cover to keep warm.

2Sear Salmon

Heat 1 tablespoon oil in medium nonstick skillet over medium-high. Add salmon & cook until well browned, 2–3 minutes per side. If you would like your salmon cooked more, sear for 4-5 minutes per side. Transfer to a plate. 

3Make Sauce

To skillet, add garlic/shallot blend & butter; cook, stirring, until fragrant. Add tomato sauce & stock; bring to a simmer. Reduce heat to medium-low. Add sundried tomatoes, cream cheese, half of the parmesan, 2/3 of oregano. Cook, stirring, until cheese melts. Season to taste with salt & pepper. Return salmon to skillet and cover to keep warm. 

4Finish Pilaf

Lay spinach on top of couscous & cover; allow to wilt, about 2 minutes. Fluff with a fork & mix to evenly distribute spinach.

5Finish & Serve

Spoon pilaf onto plates. Serve salmon alongside tomato sauce spooned over the top. Garnish with remaining parmesan. Enjoy!