Seared Salmon & Roast Veggie Couscous
with Lemon-Butter Sauce
Salmon is a robust fish with a great flavour, so it can handle the decked-out couscous we’re serving it with. The humble grain becomes a spectacular side with the addition of sweet roast veggies, a zesty hit of lemon and slivered almonds.
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 unit
carrot
1 unit
beetroot
1 unit
zucchini
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
2 clove
garlic
½ unit
lemon
1 bag
parsley
1 packet
Greek-style yoghurt
(Contains Milk;)
1 cube
vegetable stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
olive oil
¾ cup
water
40 g
butter
(Contains Milk;)
½ tsp
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan forced. Cut the carrot (unpeeled) and beetroot into 1cm chunks. Cut the zucchini into 2cm chunks. Place the carrot, beetroot and zucchini on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. In the last 5 minutes of roasting, add the slivered almonds to the baking tray and roast until golden. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) and slice into wedges. Finely chop the parsley leaves. In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.
Add the water to a medium saucepan, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and add the lemon zest, a good squeeze of lemon juice and a pinch of pepper. Stir to combine and set aside uncovered.
While the couscous is cooking, return the frying pan to a medium heat. Add the butter, stirring occasionally, until slightly brown with a nutty aroma, 3-4 minutes. Remove from heat immediately and pour into small bowl. Add a good squeeze of lemon juice, honey, parsley and a pinch of salt and pepper and stir to combine.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove from the heat. TIP: Patting the skin dry helps it crisp up in the pan! TIP: Salmon can be served slightly blushing pink in the centre.
Stir the roasted veggies and slivered almonds through the couscous. Divide the roast veggie couscous between bowls and top with the salmon. Drizzle over the lemon-butter sauce and serve with the garlic yoghurt.