This dish makes it easy to see why the Mediterranean diet is one of the healthiest in the world. With an abundance of healthy fats, salmon, grains and vegetables – and loads of flavour… now this is a diet we could certainly get used to!
Always refer to the product label for the most accurate ingredient and allergen information.
oregano citrus spice blend
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
water (for the couscous)
water (for the yoghurt)
Preheat the oven to 220°C/200°C fan-forced. Slice the zucchini into 1 cm batons and place on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Arrange in a single layer and transfer to the oven to cook for 18-20 minutes, or until tender. TIP: The zucchini is roasted outside of the parcel so it doesn’t go soggy!
While the zucchini is cooking, zest the lemon until you get a pinch, then juice. Pick the oregano and thyme leaves. TIP: Slide your fingers down the thyme stem to easily remove the leaves! Peel and crush the garlic. Slice the cherry tomatoes in half. In a medium bowl, combine the oregano, thyme, garlic, cherry tomatoes and lemon juice (1 tbs for 2 people / 2 tbs for 4 people). Add a drizzle of olive oil, a pinch of salt and pepper and toss well.
Cut two pieces of aluminium foil at 30 cm long. Season both sides of the salmon fillet with salt and pepper and put in the middle of the foil. Spoon a portion of the cherry tomato mix over the salmon. Bring together the sides of the foil and squeeze together to seal closed. Repeat with the remaining salmon and tomato mix. Place the parcels on a second oven tray and bake in the oven for 10-12 minutes, or until the salmon is just cooked through.
While the salmon parcels are cooking, add the water (for the couscous) and the oregano citrus spice blend (use suggested amount) to a medium saucepan and crumble in the vegetable stock cube. Bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and then remove from the heat. Set aside to stand for 5 minutes, or until all the water is absorbed. Fluff up with a fork.
In a small bowl, combine the Greek yoghurt, honey, water (for the yoghurt), a pinch of lemon zest and a pinch of salt and pepper.
Divide the Mediterranean couscous between plates. Carefully unwrap the steamed salmon parcels. TIP: Be careful the steam will be hot! Top the couscous with the salmon, cherry tomatoes and roasted zucchini. Spoon over any juices from the parcel. Dollop over the zesty yoghurt.