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Seared Salmon & Herbed Couscous
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Seared Salmon & Herbed Couscous

Seared Salmon & Herbed Couscous

with Lemon Yoghurt & Toasted Almonds

Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!


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


Serving amount

1 cube

vegetable stock

1 packet


(Contains Gluten, Wheat;)

1 unit


1 bunch

spring onions

1 bunch


1 packet

Greek-style yoghurt

(Contains Milk;)

½ unit


1 packet


(Contains Fish; May be present: Crustacean, Molluscs. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

baby spinach leaves

2 clove


Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

¼ tsp


20 g



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2910 kcal
Fat37 g
of which saturates11.2 g
Carbohydrate47.2 g
of which sugars8.7 g
Dietary Fibre0 g
Protein41.5 g
Cholesterol0 mg
Sodium783 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Medium Non-Stick Pan


Cook the couscous

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.

Get prepped

Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato and 1/2 the mint with a drizzle of olive oil and a pinch of salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch.

Make the lemon yoghurt

In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside.

Cook the salmon

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest.

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

Bring it all together

While the salmon is resting, add the spring onion, spinach, lemon zest and the remaining mint to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Season with the salt and a pinch of pepper.

Serve up

Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds.