Orange-Dijon Salmon With Almond-and-Herb Couscous
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon orange marmalade
- 1 1/4 pounds salmon, cut into four equal portions
- 3/4 cup couscous
- 2 tablespoons sliced almonds, toasted
- 1 cup fresh chives, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup fresh mint, chopped
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees. In a small bowl, combine the Dijon mustard, whole-grain mustard and orange marmalade. Place the salmon, skin side down, in a baking dish and spread the mustard-marmalade mixture evenly over the top of each piece; cook 12 minutes.
2. Meanwhile, in a small pot, bring 3/4 cup water to a boil; remove from heat. Stir in the couscous, cover and let sit 5 minutes. Fluff with a fork and mix in the almonds, chives, parsley, mint, oil, lemon juice, lemon zest, salt and black pepper. Serve topped with salmon.
NoteWhy This Recipe Works to Reduce Stress:
- Vitamin C, which is in lemons and oranges, may improve mood and reduce stress.
- Salmon is loaded with omega-3 fatty acids, which have been shown to ease anxiety and depression.
- The vitamin E in almonds can help lower blood pressure.