1 cup water
3/4 cup couscous
1/4 cup refrigerated pesto
1/4 teaspoon cider vinegar
1/8 teaspoon pepper
4 (6 ounces each) salmon fillets
1/4 teaspoon salt
1. Preheat oven to 450 F.
2. In 1-quart saucepan, bring 1 cup water to boiling on high. Remove from heat; stir in couscous, refrigerated pesto, cider vinegar and pepper. Cover; let stand 5 minutes.
3. Place salmon fillets, skin side down, on foil-lined cookie sheet. Season with 1/4 teaspoon salt.
4. Mound 1/2 cup couscous mixture on top of each salmon fillet, pressing into even layer.
5. Bake in upper third of oven 12 to 15 minutes or until salmon is just opaque throughout. Serves 4.
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