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Cal Smart Caper-Dill Dressed Salmon

Cal Smart Caper-Dill Dressed Salmon

with Couscous, Tomatoes and Spinach

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"Capers add a briny flavour pop to salmon draped in a creamy Dijon-dill sauce. Underneath, there's a bed of lemony couscous to catch all those delicious flavours.

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

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléMustard/MoutardeEgg/Oeuf

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

½ cup

Couscous

(ContainsWheat/Blé)

113 g

Baby Tomatoes

56 g

Baby Spinach

30 g

Capers

1 unit

Garlic, cloves

7 g

Dill

1 unit

Lemon

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

Not included in your delivery

4 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate47 g
Sugar2 g
Dietary Fiber7 g
Protein36 g
Cholesterol70 mg
Sodium690 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Garlic Guide for Steps 4 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 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. When couscous is tender, fluff with a fork.

2

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

3

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.**

4

While salmon cooks, 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.

5

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.

6

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