Easy Roast Salmon & Veg-Loaded Couscous

Name: Easy Roast Salmon & Veg-Loaded Couscous with Sweet Potato & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Fusion cuisine
Ingredients: 1 Brown Onion; 1 Capsicum; 1 sachet Vegetable Stock Pot; 280 g Salmon; 2 Garlic; 1 packet Couscous; ½ Greek-Style Yoghurt; 1 Snacking Tomatoes; 1 Lemon; 1 Sweet Potato; 1 drizzle olive oil; 20 g butter; ¾ cup water

with Sweet Potato & Garlic Yoghurt

Recipe Development TeamUpdated on August 21, 2026

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Calories

:

720 kcal

Protein

:

41.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Fish
Gluten
Wheat
Milk
May contain traces of allergens
Crustaceans
Molluscs
Soy

Leave it up to salmon to do the heavy lifting in this carb smart dish that’s big on flavour and scant on effort. Tray baking veggies, then topping with this feisty Spanish sausage ensures maximum flavours that all end up in your mouth! Serve with couscous and garlic yoghurt to round out this winner dinner.

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

Ingredients

Serving amount

1

Brown Onion

1

Capsicum

1 sachet

Vegetable Stock Pot

280 g

Salmon

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

2

Garlic

1 packet

Couscous

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

½

Greek-Style Yoghurt

(Contains: Milk)

1

Snacking Tomatoes

1

Lemon

1

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

¾ cup

water

Nutritional Values

Energy (kJ)3010 kJ

Calories720 kcal

Fat31.4 g

of which saturates8.2 g

Carbohydrate65.9 g

of which sugars19.7 g

Dietary Fibre10.8 g

Protein41.6 g

Sodium418 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Slice lemon into wedges. Roughly chop capsicum and onion. • Place sweet potato, capsicum and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast for 10 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• While the veggies are roasting, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

3

• When roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil and the butter. • Cook remaining garlic until fragrant, 1 minute. • Add couscous and stock concentrate and cook until softened, 2-4 minutes. • When roast veggies are ready, remove tray from oven. Squeeze over some lemon. TIP: Patting the skin dry helps it crisp up in the pan!