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:Calorie 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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 unit


¾ cup

Israeli Couscous


170 g

Green Beans

7 g


113 g

Baby Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber8 g
Protein38 g
Cholesterol70 mg
Sodium360 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 (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. Zest, then juice half the lemon. Cut remaining lemon into wedges.


Toss green beans and tomatoes with 1 tsp oil (dbl for 4 ppl) and half the garlic puree 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 return couscous to the same pot, off heat.


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, remaining garlic puree, half the dill (all for 4 ppl), 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to couscous. Season with salt and pepper, then stir to combine.


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