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Honey & Mint Glazed Salmon

Honey & Mint Glazed Salmon

with Moroccan Veggie Couscous

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There's a lot to love in this bountiful bowl, from the spiced couscous tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!

Tags:Low Calorie
Allergens:MilkGlutenFish
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

carrot

1 unit

zucchini

1 unit

red onion

1 bunch

mint

½ unit

lemon

1 packet

Greek yoghurt

(ContainsMilk)

½ sachet

ras el hanout

(ContainsGluten)

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

salmon

(ContainsFish)

Not included in your delivery

olive oil

1.5 tsp

honey

2 tbs

warm water

¾ cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat26.6 g
of which saturates5.5 g
Carbohydrate37 g
of which sugars18.3 g
Protein38.2 g
Sodium357 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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ROAST THE VEGGIES
ROAST THE VEGGIES
1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into 1cm chunks. Cut the red onion into 2cm wedges. Transfer the veggies to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

GET PREPPED
GET PREPPED
2

While the veggies are roasting, pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a small pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste with salt and pepper.

make the glaze
make the glaze
3

In a medium bowl, combine the honey, warm water and 1/2 the mint. Season with a pinch of salt and pepper.

COOK THE COUSCOUS
COOK THE COUSCOUS
4

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the ras el hanout (see ingredients list) and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous, the salt and a drizzle of olive oil. Stir to combine, then place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered

COOK THE SALMON
COOK THE SALMON
5

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). When the salmon has 2 minutes cook time remaining, turn it skin-side down and spoon over all the glaze, until it is completely coated. Remove from the heat.

serve
serve
6

Divide the spiced couscous and roasted veggies between bowls. Top with the honey and mint glazed salmon and spoon over any glaze remaining in the pan. Garnish with the remaining mint and dollop over the lemon yoghurt. TIP: For the low-calorie option, serve with 1/2 the couscous.