Orange Roasted Salmon with Pepitas & Israeli Couscous Salad

Prepare Ingredients:

Wash the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the spring onion; thinly slice, separating the white bottoms and green tops. Peel and thinly slice the carrot into rounds. Zest the orange and lime. Remove the remaining orange pith; thinly slice. Quarter the lime.

Cook Couscous:

Add the couscous to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside.

Toast Pepitas:

While the couscous cooks, in a medium-large pan, heat olive oil on medium-high until hot. Add the pepitas and toast, stirring constantly, 1 to 2 minutes, or until browned. Transfer to a bowl.

Cook Carrots:

In the same pan, heat olive oil on medium-high until hot. Add the carrot and cook, stirring occasionally, 4 to 5 minutes, or until slightly tender. Add the white bottoms of the spring onions, spice mix and 2 tablespoons of water; cook, stirring occasionally, 2 to 3 minutes, or until the carrots are completely tender. Season with salt and pepper to taste. Set aside.

Sear Salmon:

Pat dry salmon with paper towel, then season both sides with salt and pepper. Heat olive oil in large pan over medium heat. When oil is shimmering, add salmon skin-side up and cook until golden brown on bottom, about 3 minutes. Flip and continue cooking until medium rare, about 3 minutes more or to your preferred done-ness.

You Plate It:

In a small bowl, combine the honey, orange and lime zest and the juice from the lime wedges; season with salt and pepper. Slowly whisk in 1 tablespoon of olive oil. In a large bowl, combine the couscous, carrots, two-thirds of the pepitas and the dressing. Garnish the salmon with the spring onion, pepitas and sliced orange. Drizzle with olive oil; season with salt and pepper. Serve with couscous salad alongside. Enjoy!