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Warm Couscous Salad with Salmon and Mustard-Dill Dressing
Ingredients
  • 2 ( 8-ounce) salmon fillets, preferably wild
  • Kosher salt and freshly ground black pepper
  • ⅓ 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
  • ½ cup picked dill, roughly chopped, plus more for garnish
  • 1 ½ cups spinach leaves, chopped in half if large, or left whole if baby
Steps
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