avec épinards, amandes et olives
Ingrédients : Filets de saumon • Poivron • Épinards • Couscous marocain (blé) (semoule de blé dur) • Citron • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Amandes • Mélange d’épices aneth et ail (sulfites) (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Mélange d'épices à l'ail et à l'aneth
4 g
Couscous
0.5 cup
Bébés épinards
113 g
Poivron
1 unit(s)
Olives mélangées
30 g
Sel d'ail
4 g
Citron
0.5 unit(s)
Amandes, tranchées
28 g
Beurre
1 tbsp
Sucre
1 tsp
Poivre
0.06 tsp
- 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 (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.
- 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, add spinach, olives and couscous, then toss to coat.
- Divide couscous salad between plates.
- Top with salmon.
- Sprinkle with almonds.
- Squeeze a lemon wedge over top.
620
kcal
Calories
33
g
Fat
9
g
Saturated Fat
48
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
960
mg
Sodium
0.4
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
avec épinards, amandes et olives
avec épinards, amandes et olives
avec feta, légumes marinés et sauce au yogourt