French Salmon with Lemon Butter
with roasted veggies and marinated feta
The combo of Moroccan-spiced salmon, roasted veggies and couscous makes this meal both hearty and refreshing all at once. For a flavour-packed finish, we've added marinated feta and a zesty squeeze of lemon!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filet de saumon, avec la peau
(Contient: Poisson, Fruit de Mer/Seafood)
113 g
Couscous
(Contient: Blé)
1 cs
Mélange d’épices marocain
56 g
Oignon rouge, en tranches
200 g
Courgette
113 g
Tomates raisins
28 g
Feta, émietté
(Contient: Lait)
1 cc
Mélange d'épices à l'ail et à l'aneth
1 pièce(s)
Citron
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sel et Poivre*
Ustensiles
Instructions
Preheat the oven to 450F and bring a medium pot with 3/4 cup water (1 1/2 cups for 4 portions) of water to boil. Start the recipe when the water is boiling and oven is ready. Read the entire recipe card.Wash and dry all produce.Pat salmon dry with paper towel. On one side of a parchment-lined baking sheet, add salmon. Season with half the Moroccan Spice Blend and drizzle with 2 tsp oil (double for 4 portions).
Cut zucchini into ½ inch half-moons. Add zucchini and onions to the other side of the baking sheet (use a separate baking sheet for 4 portions). Toss veggies with the remaining Moroccan Spice Blend, and 1 tbsp oil (double for 4 portions). Roast salmon and veggies on the middle rack of oven (roast in the lower and middle rack of the oven for 4 portions) for 8-10 min, until salmon is cooked through.**
While the salmon cooks, to the boiling water, add couscous. Remove pot from heat, cover and set aside, for 5 min, to rehydrate.Add 1 tsp oil (double for 4 portions). Season with salt. Fluff with a fork.*
Cut tomatoes in half. Season with salt.Zest half the lemon. Cut lemon into wedges.In a small bowl, stir together feta, lemon zest, Dill-Garlic Spice Blend, and 1 tbsp oil (double for 4 portions).
Serve couscous with salmon, roasted veggies, and tomatoes. Sprinkle with the marinated feta. Squeeze over lemon wedge, to taste.Enjoy!
