with Veggie Medley and Cranberry Couscous
Take a walk on the wild side with this spiced-up salmon. A bold dukkah crust, cranberry-studded couscous and citrus yogurt elevate this well-loved fish to new levels.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
Vegetable Broth Concentrate
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Pat salmon dry with paper towels. Season all over with salt and Dukkah Spice.
Arrange salmon on one side of a parchment-lined baking sheet, skin-side down. Drizzle 1/2 tbsp oil over each fillet. Add peppers, onions, tomatoes and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies are tender and salmon is cooked through, 15-16 min.**
Meanwhile, finely chop dill. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Bring a kettle of water to a boil. Stir together couscous, 1 tsp (2 tsp) garlic puree, 1/4 tsp (1/2 tsp) salt and cranberries in a large bowl. Stir in 2/3 cup (1 1/3 cups) boiling water, then broth concentrate and 1 tbsp (2 tbsp) butter.Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.
Meanwhile, stir together yogurt sauce, half the dill, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) garlic puree, 1 tsp (2 tsp) lemon zest and 1/4 tsp (1/2 tsp) sugar in a small bowl.
Fluff couscous with a fork. Add remaining dill and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. Divide couscous between plates. Top with salmon and veggies.Dollop with lemon-dill yogurt. Squeeze a lemon wedge over top, if desired.