Lemon Pepper Salmon with Roast Veggie Couscous
Pre-Prepped | Three Steps | Ready in 15
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.
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
Ingredients
1 bag
baby spinach leaves
1 packet
couscous
(Contains Gluten; )
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, Egg, Peanut, Tree Nuts, Schaaldieren, Sesame, Fish, Sulphites, Milk, Soy. )
Not included in your delivery
¾ cup
boiling water
olive oil
Nutrition Values
Utensils
Instructions
• 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
