Roasted Salmon Couscous
with Almonds and Feta Crema
Pan-fried salmon sits atop a flavour- and texture-studded, lemony couscous, loaded with briny olives, crunchy almonds and tender spinach. This North African-style melange will transport you to Morocco in mere minutes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ cup
Couscous
(Contains Wheat)
113 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Lemon
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Drain olives, then roughtly chop.
- Zest and juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- In a large bowl, combine lemon juice, 1/2 tsp (1 tsp) sugar, lemon zest and juice, half the garlic salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) butter over medium. When melted, add peppers. 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.
- With fork, fluff couscous. To bowl with dressing, add spinach, olives and couscous, then toss to coat.
- Meanwhile, pat salmon dry with paper towels. Season with, Dill-Garlic Spice Blend, remaining garlic salt and pepper.
- Return the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Remove and discard skin, if desired.
- Divide couscous salad between plates.
- Top with salmon.
- Sprinkle with almonds.
- Squeeze a lemon wedge over top, if you like.