Spiced Dijon Salmon

🥘 Ingredients

• Dijon mustard
  1 tbsp
• Turkish spice blend
  1 tsp
• apple
  1 unit
• arugula
  2 c
• brown sugar
  1 tsp
• couscous
  1½ cups
• lemon
  1 unit
• pecans
  2 tbsp
• salmon fillets
  2 pieces
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp
• veggie stock concentrate
  1 tsp

🍳 Cookware

• small pot
• large pan
• medium bowl
• large bowl

1. 

   1

   veggie stock concentrate couscous salmon fillets Turkish spice blend lemon apple brown sugar Dijon mustard sour cream arugula pecans vegetable oil

   veggie stock concentrate: 1 tsp, couscous: 1½ cups, salmon fillets: 2 pieces, Turkish spice blend: 1 tsp, lemon: 1 unit, apple: 1 unit, brown sugar: 1 tsp, Dijon mustard: 1 tbsp, sour cream: 2 tbsp, arugula: 2 c, pecans: 2 tbsp, vegetable oil: 1 tbsp
2. 

   2

   Bring 1 cup water, veggie stock concentrate, and a pinch of salt to a boil in a small pot . Once boiling, add couscous. Remove from heat, cover, and let stand until rest of meal is ready.
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat salmon fillets dry with a paper towel. Season all over with salt, pepper, and Turkish spice blend. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.
4. 

   4

   Wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.
5. 

   5

   Place brown sugar in a medium bowl . Squeeze in juice from one lemon half and stir to dissolve sugar. Add Dijon mustard and sour cream and stir to combine. Season with salt and pepper.
6. 

   6

   Place arugula, apple, and pecans in a large bowl . Add a big squeeze of lemon and a drizzle of oil and toss to combine. Season with salt and pepper.
7. 7

   Fluff couscous with a fork and season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side.