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Easy Seared Salmon & Spinach Couscous

Easy Seared Salmon & Spinach Couscous

Easy Seared Salmon & Spinach Couscous

with Lemon Yoghurt & Tomato Salsa

Up to 180$ + Free Treats / Extras for Life

Tags:

Healthy

Allergens:

Fish

•Milk

•Gluten

•Wheat

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Lemon

280 g

Salmon

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

1 packet

Baby Spinach Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

2

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Tomato

1 sachet

Vegetable Stock Powder

1 packet

Couscous

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

Nutritional Values

Calories568 kcal

Energy (kJ)2380 kJ

Fat26.5 g

of which saturates7.3 g

Carbohydrate40.5 g

of which sugars5.2 g

Dietary Fibre3.9 g

Protein40.3 g

Sodium735 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Stir though baby spinach leaves, until wilted and combined.

2

• Meanwhile, finely chop tomato. • Zest lemon and slice into wedges. • In a medium bowl, place tomato, a good squeeze of lemon juice and a drizzle of olive oil. Toss to combine. Season. • In a small bowl, combine lemon zest and Greek-style yoghurt. Season with salt and pepper.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with a 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. • At the last minute, add the honey, gently turning salmon to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

4

• Divide spinach couscous between bowls. • Top with seared salmon and herby tomato salsa. • Dollop over some lemon yoghurt and crumble over fetta cubes to serve. Enjoy!

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