Mediterranean Za'atar Double Salmon and Lemony Couscous
with Tomato-Olive Relish and Feta- Salmon
- Mustard
- Wheat
- Milk
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Egg
- Fish
- Crustaceans
- Mustard
- Triticale
.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
15 g
Middle Eastern Seasoning
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens, Mustard)
¾ cup
Pearl Couscous
(Contains: Soy, Gluten, May contain traces of allergens, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Parsley
30 g
Mixed Olives
(Contains: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, May contain traces of allergens)
1 unit(s)
Lemon
1 unit(s)
Tomato
1 unit(s)
Zucchini
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
6 g
Lemon-Pepper Seasoning
(Contains: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts, May contain traces of allergens)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- To the boiling water, add couscous. Cook uncovered for 6-8 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Pat salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon and brush with 1/2 tbsp (1 tbsp) oil. Season with Za'atar Spice, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Cut tomato into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strain olives, reserving olive brine. Rough chop olives.
- Roughly chop parsley.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with half the Lemon-Pepper Seasoning and salt.
- To a small bowl, add olives, tomatoes, half the parsley, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with pepper.
- Heat the couscous over medium, then add 1 tbsp (2 tbsp) oil, remaining Lemon-Pepper Seasoning, garlic puree, remaining lemon zest, 1 tbsp (2 tbsp) olive brine, remaining lemon juice and remaining parsley. Cook for 1-2 min, stir occasionally, until fragrant. Season with salt.
- Divide couscous between bowls.
- Divide zucchini over top of couscous.
- Divide salmon between bowls and spoon relish over top.
- Sprinkle feta over top.
- Squeeze lemon wedge.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
