Seared Salmon with Lemon-Dijon Sauce

🥘 Ingredients

• Dijon mustard
  4 tsp
• Israeli couscous
  5 oz
• Veggie Stock Concentrate
  2 unit
• butter
  5 tbsp
• carrots
  24 oz
• cooking oil
  5 tsp
• garlic
  4 clove
• lemon
  2 unit
• paper towels
• pepper
• salt
• skin-on salmon
  20 oz
• sugar
  1 tsp

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl
• whisk

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Peel and mince or grate garlic . Zest and quarter lemon .

   carrots: 24 oz, garlic: 4 clove, lemon: 2 unit
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , salt , and pepper . Roast on top rack until golden brown and tender, ⏱️ 20-25 minutes .

   cooking oil: 5 tsp, salt, pepper
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add Israeli couscous , half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, ⏱️ 1-2 minutes . Add Veggie Stock Concentrate and 3/4 cup water (1 1/2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ⏱️ 6-8 minutes . Keep covered off heat until ready to serve.

   Israeli couscous: 5 oz, Veggie Stock Concentrate: 2 unit
4. 

   4

   While couscous cooks, pat skin-on salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp, ⏱️ 5-7 minutes . Flip and cook until cooked through, ⏱️ 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

   skin-on salmon: 20 oz, paper towels
5. 

   5

   Dice butter into 1/2-inch pieces. In a small bowl , combine Dijon mustard , 1 TBSP water, 1/2 tsp sugar , juice from two lemon wedges, and as much lemon zest as you like. (For 4 servings: use 2 TBSP water, 1 tsp sugar, and juice from four wedges.) Heat a drizzle of oil in the same pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, ⏱️ 30-60 seconds . Using a whisk , whisk in the mustard mixture. Add diced butter one piece at a time, shaking constantly, until butter has melted and sauce has thickened, ⏱️ 1-2 minutes more. Keep covered off heat until ready to serve.

   butter: 5 tbsp, Dijon mustard: 4 tsp, sugar: 1 tsp
6. 

   6

   Stir 1/2 TBSP butter (1 TBSP for 4 servings) into the pot with couscous until melted. Taste and season with salt and pepper if desired. Divide couscous and carrots between plates in separate sections. Top couscous with salmon, drizzle salmon with lemon-Dijon sauce, and serve with any remaining lemon wedges. Salmon is fully cooked when internal temperature reaches 145 degrees.