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Cal Smart Lemon Butter-Basted Salmon

Cal Smart Lemon Butter-Basted Salmon

with Garlic-Dill Couscous
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
36g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Wheat
  • Milk
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

1 unit(s)

Lemon

113 g

Sugar Snap Peas

7 g

Dill

113 g

Baby Tomatoes

2 unit(s)

Garlic, cloves

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

¾ cup

Pearl Couscous

(Contains: Wheat May be present: Soy, Gluten)

Not included in your delivery

0.13 tsp

Pepper*

1 tsp

Oil*

0.13 tsp

Salt*

1 tbsp

Butter*

Calories600 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate57 g
Sugar5 g
Dietary Fiber5 g
Protein36 g
Cholesterol90 mg
Sodium800 mg
Trans Fat0.3 g
Potassium900 mg
Calcium100 mg
Iron3.5 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.

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450°F. 
  • Bring a large pot of salted water to a boil over high.
  • Wash and dry all produce.
  • Roughly chop half the dill (use all for 4 servings).
  • Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
  • Peel, then mince or grate garlic.
  • Trim snap peas.
Roast veggies
2
  • To a parchment-lined baking sheet, add snap peas, tomatoes, 1 tsp (2 tsp) oil and half the garlic. 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
3
  • Meanwhile, to the boiling water, add couscous.
  • Cook uncovered for 8-10 min, stirring occasionally, until tender.
  • Strain couscous, then return to the pot, off heat.
Cook salmon
4
  • Meanwhile, 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 (1 tbsp) butter, then salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
Finish couscous
5
  • To the pot with couscous, add dill, remaining garlic, remaining garlic salt, 1 tbsp (2 tbsp) lemon juice and 1/2 tbsp (1 tbsp) butter. 
  • Season with pepper, then stir to combine.
Finish and serve
6
  • Divide couscous, salmon and roasted veggies between plates. 
  • Squeeze a lemon wedge over top, if desired.
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