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Seared Salmon

Seared Salmon

with Beetroot & Mint Pearl Couscous

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Aside from having the prettiest name for a type of food, pearl couscous is downright delicious to eat. The small balls are ever-so-slightly chewy with a toasty flavour that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is an absolute gem of a dish!

Tags:Low Calorie
Allergens:GlutenMilkFish
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

sweet potato

1 unit

beetroot

1 unit

red onion

1 sachet

smoked paprika

1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya, Sulphites)

1 cube

vegetable stock

½ unit

lemon

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

salmon

(ContainsFish)

1 bunch

mint

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
Fat13.1 g
of which saturates3.6 g
Carbohydrate64.3 g
of which sugars17.3 g
Protein39.2 g
Sodium633 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
roast veggies
roast veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the sweet potato, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time

cook pearl couscous
cook pearl couscous
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Transfer to a large bowl.

make lemon yoghurt
make lemon yoghurt
3

While the pearl couscous is cooking, zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.

cook salmon
cook salmon
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the salmon with salt and pepper on both sides. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-4 minutes on each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.

make salad
make salad
5

Pick and roughly chop the mint leaves. Add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!) to the pearl couscous in the bowl. Season to taste with salt and pepper.

serve up
serve up
6

Divide the beetroot and mint pearl couscous between plates. Top with the salmon. Drizzle with the lemon yoghurt and serve any remaining lemon wedges on the side. Sprinkle with the reserved mint. TIP: For the low-calorie option, serve with 3/4 of the lemon yoghurt.