Lemon Butter Basted Salmon
with Couscous and Green Beans
The aroma of pan-roasted, lemon butter basted salmon will have you salivating tonight! Buttery couscous and a green bean and tomato medley bring a burst of colour to the plate.
Calorie Smart (650kcal or less) 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, skinless
(Contains Seafood/Fruit de Mer, Fish)
1 unit
Lemon
¾ cup
Pearl Couscous
(Contains Wheat)
170 g
Green Beans
7 g
Dill
113 g
Baby Tomatoes
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl. Cover and bring to a boil over high heat. While the water comes to a boil, trim green beans. Roughly chop dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.
Toss green beans and tomatoes with 1 tsp oil (dbl for 4 ppl) and half the garlic puree on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until veggies are tender-crisp, 8-10 min.
While veggies roast, add couscous to the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is done, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat.
While couscous cooks, pat salmon dry with paper towels. Sprinkle lemon zest over top, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
Add reserved pasta water, remaining garlic puree, half the dill (all for 4 ppl), 1 tbsp lemon juice and 1/2 tbsp butter (dbl both for 4 ppl) to couscous. Season with salt and pepper, then stir to combine.
Divide couscous, salmon and roasted veggies between plates. Squeeze over a lemon wedge, if desired.
