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Lemon Butter Basted Salmon

Lemon Butter Basted Salmon

with Couscous and Green Beans

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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 (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 unit

Lemon

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

170 g

Green Beans

7 g

Dill

113 g

Baby Tomatoes

6 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate63 g
Sugar6 g
Dietary Fiber8 g
Protein37 g
Cholesterol70 mg
Sodium360 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Strainer
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, trim green beans. Roughly chop dill. Peel, then mince garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges.

2

Toss the green beans and tomatoes with garlic and 1 tsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until, veggies are tender-crisp, 8-10 min.

3

While veggies roast, add couscous to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is done, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and set aside.

4

While couscous cooks, pat salmon dry with paper towels. Sprinkle lemon zest over top, then season with 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.**

5

Add reserved pasta water, half the dill (all for 4 ppl), 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to drained couscous. Season with salt and pepper, then stir to combine.

6

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