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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Salt and Pepper*
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.
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.
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.
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.**
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.
Divide the couscous, salmon and roasted veggies between plates. Squeeze over a lemon wedge, if desired.