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Marinate Time
15 mins
Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

2
packages
12 ounces each
Sockeye Salmon fillet
Salt and freshly ground pepper
2 tbsp
Champagne Vinaigrette
1 tbsp
Compliments Frozen Orange Juice concentrate, thawed
1 tbsp
Compliments Butter
1/2 cup
slivered almonds
2 cups
Compliments Chicken Broth
1 box
couscous
10 ounces

Method

Step 1
Preheat oven to 450°.
Step 2
Rinse salmon and pat dry between paper towels.
Step 3
Arrange salmon, skin side down, in a baking dish or pan.
Step 4
Sprinkle with salt and pepper to taste.
Step 5
In a small bowl, mix together vinaigrette and orange juice concentrate until well blended.
Step 6
Spoon mixture equally over salmon fillets.
Step 7
Bake until salmon flakes easily and is no longer translucent in center of thickest part (cut to test), 12-14 minutes.
Step 8
While salmon bakes, melt butter in a 3 to 4-quart pan over medium-high heat.
Step 9
Add almonds and stir constantly until almonds are lightly browned, 2-3 minutes.
Step 10
(If almonds begin to brown too quickly, reduce heat to medium-low).
Step 11
Add broth to pan and bring to a boil over high heat.
Step 12
Add couscous, cover pan tightly, remove from heat, and let stand until all the liquid is absorbed, about 5 minutes.
Step 13
To serve, slide a spatula in between skin and meat of salmon and lift fillets to serving plates (leaving skin in pan).
Step 14
Fluff couscous and almonds with a fork and spoon onto individual plates alongside salmon.

Characteristics

Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
630
Saturated Fat:
4 g
Carbs:
61 g
Fibre:
5 g
Sugar:
3 g
Cholesterol:
95 mg
Protein:
49 g
Sodium:
760 mg