Cal Smart Caper-Dill Dressed Salmon
with Couscous, Tomatoes and Spinach
Capers add a briny flavour pop to this salmon dish with creamy Dijon-dill sauce! Underneath, there's a bed of lemony couscous to soak up all those delicious flavours.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
½ cup
Couscous
(Contains Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
30 g
Capers
1 unit
Garlic, cloves
7 g
Dill
1 unit
Lemon
1.5 tsp
Dijon Mustard
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
4 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic Guide for Steps 4 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Dill Guide for Steps 4 and 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly and 1 tbsp extra-dilly! Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
Meanwhile, halve tomatoes. Peel, then mince or grate garlic. Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers. Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.Roughly chop dill. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels, then season with salt and pepper.When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until skin is crispy, 4-5 min. Flip and cook until salmon is golden-brown and cooked through, 2-3 min.**
Meanwhile, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp dill and half the garlic to a small bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.
Add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp oil (dbl for 4 ppl), remaining garlic and 1 tsp dill to a large bowl. (NOTE: Reference garlic and dill guides.) Season with salt and pepper, to taste, then stir to combine.
Divide couscous between plates. Place salmon on top, then spoon caper-dill sauce over salmon. Sprinkle any remaining dill over top. Serve lemon wedges alongside.
