Ingredients Jump to Instructions ↓

  1. 4 (6 ounces each ) salmon fillets

  2. 2 teaspoons chopped fresh dill

  3. 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube , crushed

  4. 3/4 teaspoon lemon pepper

  5. 1 3/4 cups water

  6. 1 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

  7. 1 cup chopped asparagus tips or broccoli florets

  8. 2 cloves garlic , finely chopped

  9. 1 cup whole-wheat couscous Lemon wedges

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, vegetable bouillon and lemon pepper. BAKE for 10 minutes or until salmon flakes easily when tested with a fork. COMBINE water, chicken bouillon, asparagus and garlic in medium saucepan. Bring to a boil; reduce heat to medium-low. Cover; cook for 3 minutes or just until asparagus is crisp-tender. Stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous with fork. Serve salmon over couscous. Serve with lemon wedges.


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