Baked Salmon & Roast Veggie Couscous
with Garlic Yoghurt
Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's baked salmon with Mediterranean couscous, roast veg and some garlic yoghurt.
This recipe is under 650kcal per serving.
We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1 packet
silverbeet
1 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
tomato & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Roughly chop silverbeet. • Finely chop garlic. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. • In the last 5 minutes, add silverbeet to tray, cook until slightly tender.
• When the veggies have 10 minutes remaining, place salmon on a second lined oven tray and season both sides. • Lightly coat or spray with olive oil. Bake until salmon is just cooked through, 8-12 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add tomato & herb seasoning, stirring occasionally, until fragrant, 1-2 minutes. • Stir in the water, add a pinch of salt, then bring to the boil. • Add couscous an stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork
• In a small heatproof bowl, combine garlic and a drizzle of olive oil. • Microwave in 30 second bursts until fragrant. Add Greek-style yoghurt, stirring to combine. Season to taste.
• Once roast veggies are done, remove from oven and transfer to saucepan with couscous.
• Divide roast veggie and couscous toss between bowls. • Top with baked salmon and garlic yoghurt to serve. Enjoy!