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Lemon & Herb Salmon with Roast Veggie Couscous

Lemon & Herb Salmon with Roast Veggie Couscous

NEW | Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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3 / 4 Ratingout of 4 ratings
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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
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)2420 kJ
Fat57 g
of which saturates9.4 g
Carbohydrate34.7 g
of which sugars8.3 g
Protein34.1 g
Sodium1310 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
couscous salad
couscous salad
1

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

cook salmon
cook salmon
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.

serve
serve
3

Plate up couscous and salmon. Dollop with yoghurt. Garnish with dill.