Ingredients

• 0.5 cups mayonnaise
• 0.5 cups buttermilk
• 0.25 cups pesto
• 1 lemon , juiced
• 1 clove garlic
• ground black pepper to taste

Instructions

1. 1 Add mayonnaise, buttermilk, pesto, lemon juice, and garlic to the bowl of a food processor. Blend until smooth. Season to taste with black pepper. Set dressing aside.
2. 2 Meanwhile, heat a skillet over medium-high heat. Season salmon with Greek seasoning. Cut salmon into two filets. Melt butter in a skillet over medium heat and add olive oil. Place salmon, skin side down, in the hot skillet. Cook until salmon flakes easily with a fork, about 8 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes.
4. 4 To assemble, place salad mixture into 2 dinner bowls, and sprinkle chopped tomatoes over the salad. Fluff couscous with a fork. Mound couscous in the center of each bowl. Sprinkle Parmesan cheese around couscous. Place a salmon filet to the side of the couscous. Pour 1 to 2 tablespoons pesto dressing on top of dish. Sprinkle with pepitas. Serve immediately.

Nutrition per serving