*Harvest Festival* Creamy Dill and Dijon Salmon
with Harvest Veggie Jumble and Pepita Couscous
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)
½ cup
Couscous
(Contains: Wheat May contain traces of: 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 contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Gluten, Milk, Sesame, Soy, Wheat, Fish, Egg, Crustaceans, Sulphites)
28 g
Pepitas
(May contain traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
