with Tomato-Olive Relish and Feta
Ingredients: Salmon fillets • Zucchini • Pearl couscous (wheat) (durum wheat semolina) • Roma tomato • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Za'atar spice (sesame) (dried oregano, sesame seeds, sumac, dried thyme, salt).
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Salmon Fillets, skin-on
250 g
Pearl Couscous
0.75 cup
Feta Cheese, crumbled
0.25 cup
Parsley
7 g
Mixed Olives
30 g
Lemon
1 unit(s)
Tomato
1 unit(s)
Zucchini
1 unit(s)
Garlic Puree
1 tbsp
Lemon-Pepper Seasoning
6 g
Za'atar Spice
6 g
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- To the boiling water, add couscous. Cook uncovered for 6-8 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Meanwhile, pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon and brush with 1/2 tbsp (1 tbsp) oil. Season with Za'atar Spice, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Cut tomato into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strain olives, reserving olive brine. Roughly chop olives.
- Roughly chop parsley.
- Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with half the Lemon-Pepper Seasoning and salt.
- To a small bowl, add olives, tomatoes, half the parsley, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with pepper.
- Reheat finished couscous over medium, then add 1 tbsp (2 tbsp) butter, remaining Lemon-Pepper Seasoning, garlic puree, remaining lemon zest, 1 tbsp (2 tbsp) olive brine, remaining lemon juice and remaining parsley. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt.
- Divide couscous between bowls.
- Top couscous with zucchini.
- Divide salmon between bowls and spoon relish over top.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top.
800
kcal
Calories
47
g
Fat
12
g
Saturated Fat
60
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
38
g
Protein
105
mg
Cholesterol
920
mg
Sodium
0.4
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Tomato-Olive Relish and Feta
with Tomato-Olive Relish and Feta
with Tomato-Olive Relish and Feta
