with Lemony Couscous
Transport your tastebuds to the sunny shores of the Mediterranean with this delish dish. Bursting with vibrant flavours, like juicy tomatoes and briny olives, this meal brings the tastes of coastal cuisine right to your table in under 15 minutes. Ingredients: Salmon fillets • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Yellow onion • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Spinach • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Couscous
0.5 cup
Baby Tomatoes
113 g
Baby Spinach
28 g
Onion, chopped
56 g
Mixed Olives
30 g
Lemon
1 unit(s)
Roasted Pepper Pesto
0.25 cup
Mediterranean Spice Blend
8 g
Vegetable Stock Powder
7.5 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a small pot, add stock powder, 1 tbsp (2 tbsp) butter and 2/3 cup (1 1/3 cups) water. Season with salt and pepper. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Pierce tomatoes with a fork.
- Drain olives.
- To a large bowl, add tomatoes, olives, onions, pesto, half the Mediterranean Spice Blend, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend.
- Arrange salmon in an 8x8-inch baking dish (9x13 for 4 servings). Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Top with tomato-olive mixture.
- Broil in the top of the oven for 7-10 min, until tomato-olive mixture is lightly charred and salmon is cooked through.**
- While fish broils, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Fluff couscous with a fork. Stir in spinach, lemon zest and lemon juice.
- Divide couscous between bowls.
- Top with salmon and any sauce in the baking dish.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get salmon, prep and cook salmon in the same way the recipe instructs you to prep and cook the talapia.
Remove and discard skin, if desired. Top bowls with salmon and any sauce in the baking dish.
660
kcal
Calories
39
g
Fat
10
g
Saturated Fat
48
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
1490
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
2.5
mg
Iron
