Cal Smart Lemon Butter-Basted Salmon
with Pearl Couscous
The aroma of pan-roasted, lemon butter-basted salmon will have you salivating tonight! Buttery couscous and a green bean 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
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
1 unit
Lemon
¾ cup
Pearl Couscous
(Contains Wheat)
170 g
Green Beans
7 g
Dill
113 g
Baby Tomatoes
2 unit
Garlic, cloves
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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, trim green beans. Roughly chop half the dill (all for 4 ppl). Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Add green beans, tomatoes, 1 tsp oil (dbl for 4 ppl) and half the garlic 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, 8-10 min.
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.
While couscous cooks, pat salmon dry with paper towels. Sprinkle lemon zest over top, then season with half the garlic 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.**
Add reserved pasta water, dill, remaining garlic, remaining garlic salt, 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to couscous. Season with pepper, then stir to combine.
Divide couscous, salmon and roasted veggies between plates. Squeeze over a lemon wedge, if desired.
