Sheet Pan Lemon-Pepper Salmon
with buttered couscous & seared zucchini
Enjoy this time-savvy dinner with minimal effort! Buttered couscous makes a fluffy base for oven-roasted salmon and delicious sautéed veggies, plus a mouthwatering yogurt sauce!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!
