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

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

Calorie Smart
Seafood/Fruit de Mer

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

1 unit


¾ cup

Pearl Couscous

(Contains Wheat)

170 g

Green Beans

7 g


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


0.13 tsp


0.13 tsp



Nutrition Values

Calories580 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate62 g
Sugar4 g
Dietary Fiber9 g
Protein37 g
Cholesterol70 mg
Sodium800 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel



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.

Roast veggies

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.

Cook couscous

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

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.**

Finish couscous

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.

Finish and serve

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