Warm Couscous Salad With Salmon and Mustard Dill Dressing Recipe
Ingredients
- 2 (8-ounce) salmon filets, preferably wild
- Kosher salt and freshly ground black pepper
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 medium shallot, thinly sliced
- 6 ounces pearled couscous
- 3 cups homemade vegetable stock or store-bought low sodium vegetable broth
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh juice from 1 lemon
- 1/2 cup picked dill, roughly chopped, plus more for garnish
- 1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby
Instructions
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