Seared Salmon & Capsicum-Kale Couscous
with Lemon-Butter & Garlic Yoghurt
- Gluten
- Wheat
- Milk
- Fish
- Almond
- May contain traces of allergens
- Soy
- Crustaceans
- Mollusc
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
Tender and tasty salmon pairs so perfectly with a fluffy bedding of our favourite grain - couscous! With the additions of the finest green veg around (kale and capsicum to be precise), all you need to finish this one off is some slivered almonds, lemon-butter sauce and a dollop of garlic yoghurt!
Ingredients
1
zucchini
1
capsicum
1 bag
kale
½
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: Milk, Peanuts, Sesame, Soy, Tree Nuts)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
¾ cup
water
40 g
butter
(Contains: Milk)
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • Remove tray from oven, add kale and gently toss to combine. Return tray to oven and roast until tender, 10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof 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 couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly browned with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a second 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 capsicum-kale couscous between bowls. Top with salmon. • Drizzle lemon-butter sauce over salmon. Dollop over the garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The salmon, lemon-butter sauce, and garlic yoghurt were widely praised, though some found the couscous mild and benefited from extra seasoning. The slivered almonds added a satisfying crunch, and the roasted vegetables were a highlight for many.
- Ease of prep: Most found the recipe straightforward, though several noted the multiple cooking methods made it feel time-consuming and fiddly for a weeknight meal.
- Suggestions: Adding lemon zest, white pepper, or a spice blend like dukkah or Moroccan seasoning to the salmon boosted flavour noticeably. Some stirred roasted cherry tomatoes, onion, or extra garlic through the couscous to add depth, and one reviewer thickened the lemon sauce with cornflour for a lighter result.
- Leftovers: Leftover couscous kept well and made a handy addition to next-day lunches.
- Portions: Some found the salmon portion small, particularly for four people, while the couscous quantity was generous — a few suggested a better protein-to-grain ratio.
