Cal Smart Caper-Dill Dressed Salmon
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Cal Smart Caper-Dill Dressed Salmon

Cal Smart Caper-Dill Dressed Salmon

with Couscous, Tomatoes and Spinach

Capers add a briny flavour pop to this salmon dish with creamy Dijon-dill sauce! Underneath, there's a bed of lemony couscous to soak up all those delicious flavours.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup


(Contains Wheat)

113 g

Baby Tomatoes

56 g

Baby Spinach

30 g


1 unit

Garlic, cloves

7 g


1 unit


1.5 tsp

Dijon Mustard

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

4 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate43 g
Sugar2 g
Dietary Fiber5 g
Protein35 g
Cholesterol65 mg
Sodium650 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.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook couscous

Before starting, wash and dry all produce. Garlic Guide for Steps 4 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2\n tsp medium and 1 tsp extra! Dill Guide for Steps 4 and 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly and 1 tbsp extra-dilly! Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. \ufeffWhen couscous is tender, fluff with a fork.


Meanwhile, halve tomatoes. Peel, then mince or grate garlic. Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers. Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.Roughly chop dill. Roughly chop spinach.

Cook salmon

Heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels, then season with salt and pepper.When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until skin is crispy, 4-5 min. Flip and cook until salmon is golden-brown and cooked through, 2-3 min.**

Make caper-dill sauce

Meanwhile, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp dill and half the garlic to a small bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.

Finish couscous

Add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp oil (dbl for 4 ppl), remaining garlic and 1 tsp dill to a large bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Divide couscous between plates. Place salmon on top, then spoon caper-dill sauce over salmon. Sprinkle any remaining dill over top, if desired. Serve lemon wedges alongside.