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Lemon Pepper Salmon

Lemon Pepper Salmon

With Roast Pumpkin Couscous

Recipe Development TeamUpdated on November 04, 2025

Get tasty recipes from just $6 per serving

Get tasty recipes from just $6 per serving

Calories

:

579 kcal

Protein

:

37.3g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Fish
Sulphites
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains: Wheat, Gluten; )

280 g

Salmon

(Contains: Fish; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Roasted Pumpkin

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

Nutrition Values

Calories579 kcal

Energy (kJ)2420 kJ

Fat26.2 g

of which saturates5.4 g

Carbohydrate46.5 g

of which sugars8.3 g

Dietary Fibre2.9 g

Protein37.3 g

Cholesterol1.1 mg

Sodium1130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Boil the kettle • Roughly chop spinach • Prick holes in pumpkin container. Microwave until hot and steaming, 3 mins • Place couscous in a bowl, sprinkle over 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 • Serve veggie couscous and salmon • Top with yoghurt. Enjoy!

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