Lemon Pepper Salmon with Roast Veggie Couscous

Name: Lemon Pepper Salmon with Roast Veggie Couscous Pre-Prepped | Three Steps | Ready in 15
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 bag baby spinach leaves; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 packet salmon; 1 sachet lemon pepper spice blend; olive oil; 1 packet Chargrilled Capsicum Relish; 1 packet Roasted Pumpkin

Pre-Prepped | Three Steps | Ready in 15

4.5(255)

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Calories

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Protein

41.7g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Gluten(Wheat)
Fish
Sulphites
May contain traces of allergens
Gluten
Eggs
Peanuts
Traces of Tree Nuts
Crustaceans
Sesame
Fish
Sulphites
Milk
Soy

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.*

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

Ingredients

Serving amount

1 bag

baby spinach leaves

1 packet

couscous

(Contains: Gluten(Wheat); )

1 sachet

vegetable stock powder

1 packet

salmon

(Contains: Fish; )

1 sachet

lemon pepper spice blend

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Roasted Pumpkin

(May be present: Gluten, Eggs, Peanuts, Tree Nuts, Crustaceans, Sesame, Fish, Sulphites, Milk, Soy)

Not included in your delivery

¾ cup

boiling water

olive oil

Nutrition Values

/ 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

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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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

• 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

• 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