Cal Smart Caper-Dill Dressed Salmon
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Cal Smart Caper-Dill Dressed Salmon

Cal Smart Caper-Dill Dressed Salmon

with Couscous, Tomatoes and Spinach

Capers add a briny pop to this salmon dish with creamy Dijon-dill sauce! Underneath, there's a bed of lemony couscous to soak up all those delicious flavours.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Quick
Calorie Smart
Low CO2
Allergens:
Salmon
Wheat
Mustard
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup

Couscous

(Contains Wheat)

113 g

Baby Tomatoes

56 g

Baby Spinach

30 g

Capers

(May contain Sulphites, Tree nuts, Milk)

1 unit(s)

Garlic, cloves

7 g

Dill

1 unit(s)

Lemon

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

0.13 tsp

Pepper*

4 tsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories630 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate40 g
Sugar3 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium680 mg
Trans Fat0.1 g
Potassium900 mg
Calcium125 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Strainer
Zester
Large Non-Stick Pan
Small Bowl
Large Bowl

Instructions

Cook couscous
1
  • Add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. 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.
Prep
2
  • 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.
Cook salmon
3
  • Heat a large non-stick pan over medium-high heat.
  • 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.**


Make caper-dill sauce
4
  • Meanwhile, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp (2 tsp) dill and half the garlic to a small bowl. (NOTE: Reference garlic and dill guides.)
  • Season with salt and pepper, then stir to combine.
Finish couscous
5
  • 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 to a large bowl. (NOTE: Reference garlic and dill guides.)
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • 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.


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