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Parve
Easy
4 Servings
Allergens 
50 Minutes
Diets
I have to say, this recipe is truly incredible. It’s one of those dump-and-go meals that comes together in minutes yet tastes like something you’d order at a restaurant. I love how everything bakes in one pan! The couscous soaks up all the flavors from the salmon, tahini, and chestnuts, and the quick chimichurri on top just brings it all to life. It’s so easy, so delicious, and honestly one of my favorite weeknight dinners to make.
1 cup couscous
1 and 1/2 cups water
1 bag Tuscanini Chestnuts, chopped
2 tablespoons tahini
2 teaspoons Tuscanini Lemon Juice
2 cubes Gefen Frozen Garlic
2 tablespoons washed and chopped parsley
2 teaspoons kosher salt
pinch of black pepper
pinch of cayenne pepper
4 slices salmon
1/2 cup washed and chopped parsley
1 small jalapeño, diced
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1 teaspoon red wine vinegar
1/3 cup Tuscanini Extra Virgin Olive Oil
Preheat your oven to 425 degrees Fahrenheit and line a baking pan with Gefen Parchment Paper. Set aside.
In the prepared pan, combine the couscous, water, chopped chestnuts, tahini, lemon juice, parsley, salt, black pepper, and cayenne. Give everything a quick stir to evenly mix. Nestle the salmon right on top of the couscous mixture.
Generously season the fish with Tuscanini Italian seasoning. Bake uncovered for 20–22 minutes, until the salmon is cooked through and flakes easily with a fork.
While it bakes, prepare the chimichurri.
In a small bowl, combine parsley, jalapeño, oregano, salt, red wine vinegar, and olive oil. Stir until well mixed. Once the salmon comes out of the oven, spoon the chimichurri over the top. Serve immediately and enjoy!
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