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 Couscous; 2 Garlic; 1 packet Flaked Almonds; 1 Kale; 1 packet Greek-Style Yoghurt; 560 g Salmon; 1 Capsicum; 1 Zucchini; 1 Lemon

with Nutty Roast Veggie Couscous & Garlic Yoghurt

4.5(1.9K)

Recipe Development TeamUpdated on September 16, 2025

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Calories

919 kcal

Protein

69.7g protein

Preparation Time

30 minutes

Difficulty

Easy

High Protein

Allergens:

Celery
Gluten
Wheat
Almond
Milk
Fish
May contain traces of allergens
Soy
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut
Crustaceans
Fish
Molluscs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery)

1 packet

Couscous

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

Garlic

1 packet

Flaked Almonds

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

Kale

1 packet

Greek-Style Yoghurt

(Contains: Milk)

560 g

Salmon

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

Capsicum

Zucchini

Lemon

Nutritional Values

Calories919 kcal

Energy (kJ)3850 kJ

Fat50.2 g

of which saturates9.8 g

Carbohydrate46.3 g

of which sugars10.1 g

Dietary Fibre7.8 g

Protein69.7 g

Sodium591 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!