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with Spinach Couscous Salad

This is an excess post from summer when basil was in abundance and fish is fresh at the market. I can’t get enough of homemade pesto: it’s not as oily or gritty as I find the jarred sauce to be and you can make your own variations for cheese, nuts, seasoning, etc. I made sure to keep the pesto light on the fish as not to overpower the salmon. Orange juice instead of typical lemon made for a refreshing, but sweet citrus taste alongside bitter spinach and herb flavors for sides. Using the broiler on high, I was able to flash-cook the fish with the asparagus to avoid over drying that baking may have resulted in. Easy enough for the weeknight, but pretty enough for the weekend! Bon appetit!

Ingredients: Two 8 ounce (medium-sized) salmon fillets (skin off)

1 large orange, juiced and zested

2 c basil leaves, loosely packed

1/4 c olive oil

3 tbsp walnuts

1/2 sprig fresh dill

1/2 lemon, juiced and zested

3 tbsp freshly grated pecorino

salt, pepper

1. Rinse salmon fillets and pat dry. Place in shallow bowl, seasoning with salt and fresh group pepper. Squeeze orange juice and sprinkle zest over, cover with cling wrap and refrigerate for 30 minutes.

2. Meanwhile, add basil leaves, dill, walnuts, cheese, and lemon zest and juice to a small food processor. Chop for 30 seconds, begin to stream in olive oil pulsing throughout until smooth.

3. Spoon basil mixture over citrus-marinated salmon. Place in shallow roasting dish (I broiled the salmon with asparagus mixed with extra pesto, vegetable sides are optional) and set under broiler for 7-8 minutes until golden brown.

**Couscous paired nicely with the asparagus  I used fresh chopped basil leaves, wilted spinach and grape tomatoes to dress it up. et Voila!