HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Salmon
Pan-Seared Salmon

Pan-Seared Salmon

with Chermoula Couscous & Dijon Yoghurt

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Tonight we're letting salmon shine by pairing it with a simple salad and spiced chermoula couscous. Chermoula is often paired with seafood as it’s big on earthy herby flavours, spice and zest. It's a winning combination!

Allergens:GlutenSulphitesMilkTree NutsFish

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ cube

vegetable stock

1 packet



¼ sachet

chermoula spice blend




1 tub

Dijon mustard


½ packet

Greek-style yoghurt


1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet


(ContainsFishMay be present Milk, Soy, Crustacea)

1 bag

mixed salad leaves

Not included in your delivery

Olive Oil

¾ cup


3 tsp

vinegar (balsamic or white wine)

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2888 kJ
Fat38.4 g
of which saturates7.3 g
Carbohydrate45.2 g
of which sugars11.2 g
Protein39.1 g
Sodium494 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, combine the water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the couscous, chermoula spice blend (1 tsp for 2 people / 2 tsp for 4 people) and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.


While the couscous is cooking, thinly slice the apple. In a small bowl, combine the Dijon mustard and Greek yoghurt (see ingredients). Season with salt and pepper and mix to combine. TIP: Dijon mustard can be a strong flavour, feel free to use less if you prefer!


Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate and set aside.


Return the large 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. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness).


In a medium bowl, combine the vinegar, honey and a drizze of olive oil. Season with salt and pepper. Add the mixed salad leaves, apple and walnuts to the dressing and toss to coat.


Divide the chermoula couscous between plates and top with the salmon. Drizzle with the Dijon yoghurt and serve the salad on the side.