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Sheet Pan Lemon-Pepper Salmon

Sheet Pan Lemon-Pepper Salmon

with buttered couscous & seared zucchini
4.5(498)
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Calories
: 
790 kcal
Protein
: 
40g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Wheat
  • Milk
  • Soy
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Pearl Couscous

(Contains: Wheat)

1 tbsp

Lemon-Pepper Seasoning

200 g

Zucchini

56 g

Onion, sliced

45 mL

Yogurt Sauce

(Contains: Milk)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

7 g

Parsley

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

0.06 tsp

Salt*

Calories790 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber7 g
Protein40 g
Cholesterol102 mg
Sodium1220 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.
•Large Pot
•Strainer
•Measuring Spoons
•Baking Sheet
•Paper Towel
•Parchment Paper
•Large Non-Stick Pan

Cooking Steps

PDF
Cook Pearl Couscous
1

Preheat the oven to 450°F and bring a large pot of salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender. Strain couscous, then return to the pot, off heat. Add vegetable stock powder and 2 tbsp (4 tbsp) butter. Stir to combine.

Roast Salmon & Onions
2

Meanwhile, pat salmon dry with paper towels. Season with lemon-pepper seasoning. To a parchment-lined baking sheet, add salmon, skin-side down, and onions. Drizzle with 1 tbsp (2 tbsp) oil. Roast on the middle rack of the oven for 10-12 min, until onions are golden and salmon is cooked through.

Cook Zucchini & Prep Remaining Veggies
3

Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. While the pan heats, cut zucchini into 1/2-inch pieces. When the pan is hot, add zucchini. Cook for 3-5 min, stirring occasionally, until golden. Season with salt. Meanwhile, halve tomatoes. Roughly chop parsley.

Plate & Serve
4

Discard salmon skin, if desired. Divide couscous, onions, zucchini and tomatoes between bowls. Top with salmon. Dollop yogurt sauce overtop, then sprinkle with feta and parsley. Enjoy!

Meal right image

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