SuperQuick Za'atar-Spiced Salmon
with Couscous, Green Beans and Tomato-Olive Relish- Salmon
- Wheat
- Sesame
- Soy
- Sulphites
- Milk
- Gluten
- May contain traces of allergens
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- Mustard
- Crustaceans
- Peanuts
- Sesame
- Soy
Ingredients: Salmon fillets • Green beans • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Za'atar spice (sesame) (dried oregano, sesame seeds, sumac, dried thyme, salt).
250 g
Salmon Fillets, skin-on
()
½ cup
Couscous
( )
30 g
Mixed Olives
()
2 tbsp
Tahini Sauce
( )
1 unit(s)
Tomato
1 unit(s)
Lemon
170 g
Green Beans
7.5 g
Vegetable Stock Powder
( )
7 g
Parsley
6 g
Za'atar Spice
( )
2 tbsp
Butter*
()
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate, then fluff with a pork and set aside.
- Meanwhile, trim green beans.
- Pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt, pepper and Za'atar Spice.
- Roast in the middle of the oven for 10-12 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick over medium. When the pan is hot, add green beans and 1/3 cup (2/3 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Meanwhile, zest, then juice lemon.
- Cut tomato into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- To a small bowl, add tomatoes, olives, half the lemon zest, half the lemon juice, half the parsley and 1 tbsp (2 tbsp) oil. (TIP: We like using olive oil in this recipe.) Stir to combine. Season with salt and pepper. (NOTE: This is your tomato-olive relish.)
- To the couscous, add 1 tbsp (2 tbsp) butter, remaining parsley, remaining lemon zest and remaining lemon juice. Fluff with a fork and season with salt and pepper.
- Divide couscous and green beans between plates.
- Top couscous with salmon, then spoon tomato-olive relish over top.
- Drizzle tahini sauce over top.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia.
