Baked Salmon & Roast Veggie Couscous
with Garlic Yoghurt
- Milk
- Gluten
- Wheat
- Fish
- May contain traces of allergens
- Soy
- Crustaceans
- Fish
- Molluscs
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!*
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found it mild. Adding a squeeze of lemon brightened the flavours.
- Ease of prep: Straightforward to prepare, though roasting vegetables may take longer than indicated.
- Suggestions: Consider cutting vegetables larger to prevent drying out. Some preferred pearl couscous for added texture.
- Portions: A few customers mentioned the salmon portions were on the smaller side.
