Anti-Inflammatory Dinner I Make on Repeat | Flavors By Frangipane

Flavors By Frangipane

Name: Anti-Inflammatory Dinner I Make on Repeat
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Greek
Ingredients: La Tourangelle Extra Virgin Olive Oil Spray, Organic; Spicely Organics Cumin, Ground, Organic; Maldon Salt; Volcano Burst Lemon Juice; Swanson · Chicken Broth (4 x 14.5 oz); Spicely Organics Black Pepper, Ground, Organic; Organic Asparagus; Jacobs Farm Organic Padron Pepper; Chiquilin Chiquilin Paprika Bittersweet; Jacobs Farm Organic Oregano; Clover Stornetta Butter; Osem Couscous, Israeli, Pearl, Original; Bee Spices Thyme, Organic; Za'atar Blend; StarKist Selects® StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon - 2.6 oz Pouch; Labneh

Print recipe

Anti-Inflammatory Dinner I Make on Repeat

Serves 425 mins prep25 mins cook

Greek-Style Salmon with Couscous (cooked in bone broth) + Labneh Dip + Roasted Asparagus

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tsp cumin

pinch salt

splash lemon juice

cup chicken broth

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

bunch asparagus

pinch pepper

tsp paprika

tsp oregano

tbsp butter

cup couscous

tsp dried thyme

pinch za'atar spice blend

StarKist Selects® StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon - 2.6 oz Pouch

lb salmon

cup Labneh

Shop Recipe

Instructions

1. Toss asparagus with oil, salt, and pepper. Roast at 400°F for ~12 min.
2. Heat olive oil in a pot, toast couscous 1–2 min. Add broth, butter + salt. Bring to boil, then simmer until tender.
3. Rub salmon with oil, spices, pepper, and lemon. Cook in the air fryer for 12-14 min at 375°. Or cook in skillet over medium heat 4–5 min per side until flaky.
4. Stir together labneh dip ingredients.
5. Plate couscous, top with salmon + asparagus, and serve with dip. Enjoy!

View original recipe