Baked Salmon & Roast Veggie Couscous
with Garlic Yoghurt
Some prefer salmon oven-roasted and others like it pan-fried, but either way, You've got a winner dinner when salmon is involved. Pair tonight's baked salmon with Mediterranean couscous, roast veg and some garlic yoghurt.
This recipe is under 650kcal per serving.
We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mediterranean Spice Blend
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Silverbeet
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Finely chop garlic. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. • In the last 5 minutes, add silverbeet to tray, cook until slightly tender.
- Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous and Mediterranean seasoning, stirring occasionally, until golden and fragrant, 1-2 minutes. Stir in the water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes. Drain, rinse and return to the pan with a drizzle of olive oil.
• When veggies have 10 minutes remaining, place salmon on a second lined oven tray and season both sides. • Lightly coat or spray with olive oil. Bake until salmon is just cooked through, 8-12 minutes. TIP: Patting the skin dry helps it crisp up in the pan!
• In a small heatproof bowl, combine garlic and a drizzle of olive oil. • Microwave in 30 second bursts until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.
• Once roast veggies are done, remove from oven and transfer to saucepan with couscous. Add spinach & rocket mix and a drizzle of vinegar. Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. • Top with baked salmon and garlic yoghurt to serve. Enjoy!
