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Lemon Pepper Salmon with Roast Veggie Couscous

Lemon Pepper Salmon with Roast Veggie Couscous

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, feast on succulent salmon in lemon-herb spices with a flavourful roast veggie and baby spinach couscous.

Heads-up - you'll need a microwave for this recipe.

Allergens:GlutenFishSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby spinach leaves

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

1 packet

salmon

(ContainsFish)

1 sachet

lemon pepper spice blend

1 packet

chargrilled capsicum relish

(ContainsSulphites)

1 packet

roasted pumpkin

(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten, Egg, Crustacea, Fish, Sulphites)

Not included in your delivery

¾ cup

boiling water

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2997 kJ
Fat36.7 g
of which saturates8.3 g
Carbohydrate56.2 g
of which sugars15.1 g
Protein41.7 g
Sodium784 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle • Roughly chop baby spinach • Prick holes in pumpkin container. Microwave until hot and steaming,3 mins • Place couscous in a bowl, sprinkle with the stock powder. Add the boiling water (3/4 cup for 2P / 1 1/2 cup for 4P) and stir to combine • Immediately cover with a plate, leave for 5 mins and fluff up with a fork

2

• Meanwhile, heat olive oil in a frying pan over medium heat • Add salmon and sprinkle with the spice blend. Turn to coat and cook, 2-3 mins each side, or until cooked to your liking

3

• In a bowl, combine spinach, capsicum relish, pumpkin and couscous • Drizzle with oil. Season and toss • Plate up veggie couscous and salmon • Serve with yoghurt