Roasted Salmon and Couscous-Sweet Pepper Pilaf

New

Very High Fibre

High Protein

Quick

Roasted Salmon and Couscous-Sweet Pepper Pilaf

with Spinach, Almonds and Olives

5 min

Difficulty: 2/3

Mediterranean

Ingredients: Salmon fillets • Sweet bell pepper • Spinach • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Almonds • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

Under 50g of Carbs

Under 650 Calories

Ingredients

Salmon Fillets, skin-on

250 g

Dill-Garlic Spice Blend

4 g

Couscous

0.5 cup

Baby Spinach

113 g

Sweet Bell Pepper

1 unit(s)

Mixed Olives

30 g

Garlic Salt

4 g

Lemon

0.5 unit(s)

Almonds, sliced

28 g

Butter

1 tbsp

Sugar

1 tsp

Pepper

0.06 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Core, then cut pepper into 1/4-inch pieces.
Roughly chop spinach.
Drain olive brine into a large bowl, then set aside. Roughly chop olives.
Zest and juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
To the bowl with olive brine, add lemon juice, Dill-Garlic Spice Blend, 1 tsp (2 tsp) sugar and half the lemon zest. Season with pepper, then whisk to combine. Set aside. (NOTE: This is your dressing.)

Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Meanwhile, pat salmon dry with paper towels. Season with garlic salt and remaining lemon zest.
To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**

Meanwhile, in a medium pot, melt 1 tbsp (2 tbsp) butter over medium. Add peppers, then cook for 4-5 min, stirring occasionally, until softened.
Add 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
Fluff couscous with a fork.
To the bowl with dressing (from step 1), add spinach, olives and couscous, then toss to coat.