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Lemon & Herb Salmon with Roast Veggie Couscous

Lemon & Herb Salmon with Roast Veggie Couscous

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, feast on succulent salmon in a lemon-herb marinade with a flavourful roast veggie and baby spinach couscous.

Heads-up - you'll need a microwave for this recipe.

Allergens:MilkFishGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bag

baby spinach leaves

1 bunch

dill

1 packet

Greek yoghurt

(ContainsMilk)

1 tub

kalamata olives

1 packet

lemon-herb salmon

(ContainsFish)

1 packet

couscous with roasted vegetables

(ContainsGlutenMay be presentSoy, Tree Nuts, Crustacea, Egg, Fish, Lupin, Milk, Sesame)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2430 kJ
Fat57.7 g
of which saturates8.4 g
Carbohydrate34 g
of which sugars8.4 g
Protein34 g
Sodium1270 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Chop baby spinach leaves. Prick holes in couscous packet. Zap couscous in microwave until steaming, 1-2 mins. Grab a bowl. Add spinach, olives and couscous. Drizzle with olive oil. Season and toss.

2

Meanwhile, heat olive oil in a frying pan over medium-high heat. Add salmon, skin-side down, and cook for 2-3 mins each side, or until cooked to your liking.

3

Roughly chop dill. Plate up couscous and salmon. Dollop with yoghurt and garnish with dill to serve.