Roasted Salmon with Couscous-Sweet Pepper Pilaf
with Spinach, Almonds and Olives
Ingredients: Salmon fillets • Sweet bell pepper • Spinach • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Almonds • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
113 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
30 g
Mixed Olives
(May contain traces of: Milk, Tree nuts, Wheat, Sulphites, Egg, Fish)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat, Sulphites, Triticale)
½ unit(s)
Lemon
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Gluten, Sulphites, Egg)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Drain olive brine into a large bowl, then set aside. Roughly chop olives.
- Zest and juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To the bowl with olive brine, add lemon juice, Dill-Garlic Spice Blend, 1 tsp (2 tsp) sugar and half the lemon zest. Season with pepper, then whisk to combine. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, pat salmon dry with paper towels. Season with garlic salt and remaining lemon zest.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Meanwhile, in a medium pot, melt 1 tbsp (2 tbsp) butter over medium. Add peppers, then cook for 4-5 min, stirring occasionally, until softened.
- Add 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Fluff couscous with a fork.
- To the bowl with dressing, add spinach, olives and couscous, then toss to coat.
- Divide couscous salad between plates.
- Top with salmon.
- Sprinkle with almonds.
- Squeeze a lemon wedge over top.
