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Lemon Butter Basted Salmon
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Lemon Butter Basted Salmon

Lemon Butter Basted Salmon

with Couscous and Green Beans

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
Allergens:
Seafood/Fruit de Mer
Fish
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

1 unit

Lemon

¾ cup

Pearl Couscous

(Contains Wheat)

170 g

Green Beans

7 g

Dill

113 g

Baby Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories590 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber8 g
Protein38 g
Cholesterol70 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Strainer
Large Non-Stick Pan
Paper Towel

Instructions

Prep
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 (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.

Roast veggies
2

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.

Cook couscous
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 return couscous to the same pot, off heat.

Cook salmon
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.**

Finish couscous
5

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.

Finish and serve
6

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