Creamy Sun-Dried Tomato Pesto Salmon
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Creamy Sun-Dried Tomato Pesto Salmon

Creamy Sun-Dried Tomato Pesto Salmon

with Sweet Peppers and Pearl Couscous

Tonight, we're serving up the crave-worthy dish you've been dreaming of – a garlicky sun-dried tomato sauce studded with onions and peppers draped over salmon and buttery pearl couscous. Each bite will have you going back for more.

Family Friendly

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

2 unit(s)

Garlic, cloves

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

56 mL


(Contains Milk)

¾ cup

Pearl Couscous

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Yellow Onion

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories870 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber6 g
Protein37 g
Cholesterol140 mg
Sodium900 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium150 mg
Iron5 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 Spoons
Measuring Cups
Large Non-Stick Pan


  • 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.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
  • Peel, then mince or grate garlic.
  • Pat salmon dry with paper towels. Season with salt and pepper. 
Cook couscous
  • Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.
  • Reserve 1/2 cup (1 cup) cousous water, then drain and return couscous to the same pot, off heat. 
  • Add 1 tbsp (2 tbsp) butter, then stir to coat. 

  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
  • Transfer to plate. 
  • Carefully, remove and discard skin, if desired.

Cook veggies
  • Meanwhile, add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring often, until tender-crisp, 3-4 min.
  • Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper.
Make sauce
  • Add pesto, cream cheese and reserved couscous water to the pan with veggies. Cook, stirring often, until cheese is melted and sauce thickens slightly, 2-3 min.
  • Reduce heat to medium.
  • Add salmon and cream. Cook, stirring occasionally, until sauce reduced slightly, 2-3 min.
  • Remove from heat.
Finish and serve
  • Season couscous with salt and pepper, to taste.
  • Divide couscous between plates. Top with sun-dried tomato pesto salmon.