Baked Salmon & Pearl Couscous
with Veggies & Garlic-Chilli 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 squeaky salmon with some Mediterranean couscous, roast veg and some garlic-chilli yoghurt on the side.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1 clove
garlic
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 sachet
mediterranean seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 pinch
chilli flakes
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Finely chop garlic. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• 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. • Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and water is absorbed, 10-12 minutes.
• 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!
• While salmon is baking, in a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) 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 pearl couscous. • Add baby spinach leaves, tossing to combine.
• Divide Mediterranean roast veggie and pearl couscous toss between bowls. • Top with baked salmon and garlic-chilli yoghurt to serve. Enjoy!
