Salmon & Lemon-Butter Sauce

Name: Salmon & Lemon-Butter Sauce with Nutty Roast Veggie Couscous & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 beetroot; ½ lemon; 2 clove garlic; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 40 g butter; 1 tsp honey; 1 packet salmon; 1 packet slivered almonds; 1 packet Greek-style yoghurt

with Nutty Roast Veggie Couscous & Garlic Yoghurt

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Salmon is a robust fish with a great flavour, so it can handle the decked-out couscous we’re serving it with. The humble grain becomes a spectacular side with the addition of sweet roast veggies, a zesty hit of lemon, plus slivered almonds for crunch.

Allergens:

Gluten

•Wheat

•Milk

•Fish

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

beetroot

lemon

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

salmon

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

1 packet

slivered almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

40 g

butter

(Contains: Milk;)

1 tsp

honey

Nutritional Values

Energy (kJ)3818 kJ

Fat55.9 g

of which saturates17.6 g

Carbohydrate58.4 g

of which sugars21.6 g

Protein43.4 g

Sodium660 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan forced. Cut carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell if it's cooked when you can easily pierce it with a fork.

• Meanwhile, finely chop garlic. Slice lemon into wedges. • In a large frying pan, heat olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl, then allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• In a medium saucepan, combine the water and vegetable stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork. Add a pinch of pepper and set aside.

• While the couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly brown with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a small heatproof bowl. Add a good squeeze of lemon juice and the honey. Season, then stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

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

• Stir roasted veggies and slivered almonds through couscous. • Divide nutty roast veggie couscous between bowls. Top with salmon. • Drizzle lemon-butter sauce over salmon. Dollop over the garlic yoghurt. Serve with any remaining lemon wedges. Enjoy!