Seared Salmon & Roast Veggie Couscous

Seared Salmon & Roast Veggie Couscous

with Lemon-Butter Sauce

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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 and slivered almonds.

Tags:Low Calorie
Allergens:Tree NutsMilkGlutenFish

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 unit


1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

2 clove


½ unit


1 bag


1 packet

Greek yoghurt


1 cube

vegetable stock

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet



Not included in your delivery

olive oil

¾ cup


40 g



½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2270 kJ
Fat18.7 g
of which saturates2.8 g
Carbohydrate49.4 g
of which sugars12 g
Protein39.4 g
Sodium532 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and beetroot (unpeeled) into 1cm chunks. Cut the zucchini into 2cm chunks. Place the carrot, beetroot and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. In the last 5 minutes of cooking, add the slivered almonds to the baking tray and roast until golden. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) and slice into wedges. Finely chop the parsley. In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk with a fork to combine. Season to taste with salt and pepper. Set aside.


Add the water to a medium saucepan, crumble in the 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, then cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, then add the lemon zest, a good squeeze of lemon juice and a pinch of pepper and stir to combine. Set aside, uncovered.


While the couscous is cooking, return the frying pan to a medium heat. Add the butter and stir occasionally until melted and slightly brown with a nutty aroma, 3-4 minutes. Immediately remove from the heat and pour into a small bowl. Add the honey, parsley, a good squeeze of lemon juice and a pinch of salt and pepper and stir to combine.


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 salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! 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 thickness). Remove from the heat.


Stir the roasted veggies and slivered almonds through the couscous. Divide the roast veggie couscous among plates and top with the salmon. Drizzle with the lemon-butter sauce and top with a dollop of garlic yoghurt. TIP: For the low-calorie option, serve without the lemon-butter sauce and garlic yoghurt.