with Couscous, Tomatoes and Spinach
Capers add a briny pop to this salmon dish with creamy Dijon-dill sauce. Underneath the salmon, there's a bed of lemony couscous to soak up all those delicious flavours. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Salmon fillets • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill • Garlic.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Couscous
0.5 cup
Baby Tomatoes
113 g
Garlic, cloves
1 unit(s)
Capers
30 g
Lemon
1 unit(s)
Dill
7 g
Baby Spinach
56 g
Dijon Mustard
0.5 tbsp
Mayonnaise
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
4 tsp
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, halve tomatoes.
- Peel, then mince or grate garlic.
- Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers.
- Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.
- Roughly chop dill.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat salmon dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then salmon, skin-side down.
- Pan-fry until skin is crispy, 4-5 min. Flip and cook until golden-brown and cooked through, 2-3 min.**
- Meanwhile, to a small bowl, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp (2 tsp) dill and half the garlic. (NOTE: Reference garlic and dill guides.)
- Season with salt and pepper, then stir to combine.
- To a large bowl, add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp (2 tbsp) oil, remaining garlic and 1 tsp (2 tsp) dill. (NOTE: Reference garlic and dill guides.)
- Season with salt and pepper, then stir to combine.
- Divide couscous between plates.
- Arrange salmon over top, then drizzle with caper-dill sauce.
- Sprinkle any remaining dill over top, if desired.
- Serve lemon wedges alongside.
640
kcal
Calories
38
g
Fat
7
g
Saturated Fat
40
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
35
g
Protein
80
mg
Cholesterol
870
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
