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Cal Smart Harissa-Spiced Salmon

Cal Smart Harissa-Spiced Salmon

with Jewelled Couscous

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Big, bold flavours in a light, jewelled couscous. Our harissa spice blend and savoury garlic puree make a delicious pairing for wholesome salmon fillets.

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

Tags:Calorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

½ cup

Couscous

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

¼ cup

Dried Cranberries

1 tbsp

Harissa Spice Blend

1 tbsp

Garlic Puree

7 g

Parsley

1 unit

Vegetable Broth Concentrate

56 g

Baby Spinach

50 g

Shallot

1 unit

Lemon

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber8 g
Protein35 g
Cholesterol55 mg
Sodium820 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Bowl
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then finely chop shallot. Drain olives over a small bowl, reserving olive brine. Cut or tear olives in half. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley.

2

Add olives, dried cranberries, parsley, half the lemon zest and lemon juice to a large bowl. Season with salt and pepper, then stir to combine.

3

Add garlic puree, Harissa Spice Blend, remaining lemon zest and 1/2 tbsp oil (dbl for 4 ppl) to another small bowl. Season with pepper, then stir to combine. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Spread harissa mixture over salmon tops. Roast in the middle of the oven until cooked through, 7-10 min.**

4

Meanwhile, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add broth concentrate, reserved olive brine and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, stir in couscous, then remove the pot from heat. Cover and let stand for 5 min.

5

Fluff couscous with a fork. Add couscous and spinach to the bowl with dressing, then toss to combine.

6

Divide jewelled couscous between plates. Top with salmon. Squeeze a lemon wedge over top, if desired