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Cal Smart Lemon Butter Basted Salmon
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Cal Smart Lemon Butter Basted Salmon

Cal Smart Lemon Butter Basted Salmon

with Couscous and Zucchini

The aroma of pan-roasted, lemon butter basted salmon will have you salivating tonight! Buttery couscous and a zucchini and tomato medley bring a burst of colour to the plate.

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

Tags:
Calorie Smart
Allergens:
Seafood/Fruit de Mer
Fish
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

1 unit

Lemon

¾ cup

Pearl Couscous

(Contains Wheat)

200 g

Zucchini

7 g

Dill

113 g

Baby Tomatoes

6 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories570 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate60 g
Sugar5 g
Dietary Fiber7 g
Protein37 g
Cholesterol70 mg
Sodium220 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
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Strainer
Large Non-Stick Pan
Paper Towel

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut zucchini in half lengthwise, then into 1/2-inch half-moons. Roughly chop half the dill (all for 4 ppl). Zest, then juice half the lemon (juice whole lemon for 4 ppl. Cut any remaining lemon into wedges. Peel, then mince or grate garlic.

Roast veggies
2

Add zucchini, tomatoes, half the garlic and 1 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies are tender-crisp, 8-12 min.

Cook couscous
3

While veggies roast, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat.

Cook salmon
4

While couscous cooks, pat salmon dry with paper towels. Sprinkle lemon zest over top, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 3-4 min per side.

Finish couscous
5

Add reserved pasta water, remaining garlic, dill, 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to couscous. Season with salt and pepper, then stir to combine.

Finish and serve
6

Divide couscous, salmon and roasted veggies between plates. Squeeze over a lemon wedge, if desired.