5 One-Pan Spring Dishes
These fuss-free recipes from Rukmini Iyer's new book Dinner's in the Oven show just how amazing (and easy to cook) the season's best produce can be.
By Lynn Andriani
Salmon and a Side, Punched Up with Spring Greens
If you're anything like us, you use pesto as an all-purpose condiment for everything from pasta to chicken. Salmon, too, takes to this herby sauce beautifully. In this couldn't-be-easier recipe, Iyer pours uncooked Israeli couscous into a roasting pan, then adds vegetable stock and lemon zest. Salmon fillets go on top, spread with pesto; then the dish goes into the oven for 20 minutes. To finish, there's a scattering of chopped watercress; its peppery bite is a terrific match for the lemony, rich-tasting salmon.
Get the recipe: Super-Simple Salmon à la Pesto with Israeli Couscous, Watercress & Lemon
Get the recipe: Super-Simple Salmon à la Pesto with Israeli Couscous, Watercress & Lemon
Published 03/13/2018