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*Harvest Festival* Creamy Dill and Dijon Salmon

*Harvest Festival* Creamy Dill and Dijon Salmon

with Harvest Veggie Jumble and Pepita Couscous
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
910 kcal
Protein
: 
48g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Wheat
  • Milk
  • Sulphites
  • Soy
  • Mustard
  • Gluten
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Wheat
  • Fish
  • Egg
  • Crustaceans
  • 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)

½ cup

Couscous

(Contains: Wheat May be present: Gluten)

56 g

Kale, chopped

1 unit(s)

Cauliflower

7 g

Dill

340 g

Butternut Squash, cubes

1 unit(s)

Lemon

56 mL

Cream

(Contains: Milk)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

7.5 g

Vegetable Stock Powder

(Contains: Sulphites, Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

½ tbsp

Dijon Mustard

(Contains: Mustard May be present: Gluten, Milk, Sesame, Soy, Wheat, Fish, Egg, Crustaceans, Sulphites)

28 g

Pepitas

(May be present: Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Egg, Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Calories910 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate82 g
Sugar19 g
Dietary Fiber14 g
Protein48 g
Cholesterol150 mg
Sodium1000 mg
Trans Fat1 g
Potassium2750 mg
Calcium250 mg
Iron6 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.
•Zester
•Large Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Medium Pot
•Measuring Cups
•Small Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 425°F.
    Wash and dry all produce.
  • Cut cauliflower into bite-sized pieces.
  • To a parchment-lined baking sheet, add cauliflower, squash and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Dill-Garlic Spice Blend. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Roast in the middle of the oven for 20-24 min, stirring halfway until tender and golden.
2
  • Remove any tough stems from kale.
  • Zest, then juice lemon.
  • Roughly chop dill.
  • To a large bowl add, lemon juice, half the dijon, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
  • Add kale. using hands, gently massage dressing into kale.
3
  • To a medium pot, add 2/3 cup (1 1/3 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
  • Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
  • Heat a large non-stick pan over medium.
  • When hot, add almonds to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
    Transfer to a plate.
4
  • Pat salmon dry with paper towels.
  • Season with salt, pepper and remaining Dill-Garlic Spice Blend.
  • Reheat same pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
  • While salmon cooks, to a small bowl, add cream sauce spice blend, cream, remaining dijon, half the dill and 1/2 cup (1 cup) water. Whisk to combine.
5
  • Transfer salmon to a plate. Wipe out pan?
  • Reheat the same pan over low.
  • Add sauce mixture. Season with salt and pepper. Cook for 1-3 min, stirring often until lightly thickened.
6
  • Fluff couscous with a fork. Stir in lemon zest and almonds.
  • Add roasted veggies to kale. Toss to combine.
  • Divide couscous and veggies between plates. 
  • Top couscous with salmon.
  • Spoon sauce over salmon.

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