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
