12 oz. salmon (two 6 oz. fillets)
1/4 cup panko
1 T dijon mustard
1 oz. walnuts
3/4 cup couscous
8 oz. broccoli florets
1 shallot
1 1/2 cups veggie stock concentrate
1 T butter
2 teaspoons olive

12 oz. salmon (two 6 oz. fillets) 1/4 cup panko 1 T dijon mustard 1 oz. walnuts 3/4 cup couscous 8 oz. broccoli florets 1 shallot 1 1/2 cups veggie stock concentrate 1 T butter 2 teaspoons olive

Preheat oven to 400. Peel, halve and finely chop the shallot. Finely chop the walnuts.

Toss the broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Put broccoli on only one side of the sheet. Place in the oven for 18 minutes until golden brown and crispy.

Heat 1 T butter in a small pot over medium heat. Add the shallot and cook for 4 minutes. Add the veggie stock and bring to a boil. Once boiling, add the couscous, cover, and set aside off the heat.

In a small bowl combine the panko, chopped walnuts and 1 teaspoon oil. Season with salt and pepper.

Remove the baking sheet from the oven. Place the salmon on the opposite side of the baking sheet. Evenly coat each salmon with dijon mustard. Press the panko mixture on each fillet, pressin it firmly. Place back in the oven for 10 - 12 minutes.

Fluff couscous with fork. Serve it with the salmon and broccoli on top.