Double Salmon & Lemon-Butter Sauce

Name: Double Salmon & Lemon-Butter Sauce with Nutty Roast Veggie Couscous & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Greek-Style Yoghurt; 1 packet Couscous; 560 g Salmon; 2 Garlic; 1 packet Flaked Almonds; 1 Lemon; 1 Kale; 1 Capsicum; 1 Zucchini

with Nutty Roast Veggie Couscous & Garlic Yoghurt

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Tags:

High Protein

Allergens:

Celery

•Milk

•Gluten

•Wheat

•Fish

•Almond

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

560 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Lemon

Kale

Capsicum

Zucchini

Nutritional Values

Calories895 kcal

Energy (kJ)3750 kJ

Fat47.6 g

of which saturates9.8 g

Carbohydrate45.8 g

of which sugars9.2 g

Dietary Fibre7.5 g

Protein69.7 g

Sodium594 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • Remove tray from oven, add kale and gently toss to combine. Return tray to oven and roast until tender, 10 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl, then allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• In a medium saucepan, combine the water and vegetable stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with fork. Add a pinch of pepper and set aside.

• While couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly browned with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a second small heatproof bowl. • Add a good squeeze of lemon juice and the honey. Season, then stir to combine.

Custom Recipe: If you've doubled your salmon, cook salmon, as above, in batches for the best results.

• Stir roasted veggies and slivered almonds through couscous. • Divide capsicum-kale couscous between bowls. Top with salmon. • Drizzle lemon-butter sauce over salmon. Dollop over the garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!