Mediterranean Salmon & Portobello Mushrooms
with Roast Veggie Couscous & Yoghurt Drizzle
Calories
:
712 kcalProtein
:
44.3g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Milk
- Fish
Meaty portobello mushrooms are the star of this dish, seasoned with our Mediterranean seasoning and oven-baked to perfection. It sits on a bed of pillowy couscous, tossed through with roasted courgette and onion. Drizzle with yoghurt and sprinkle with parsley for the ultimate vegetarian meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½
Red Onion
1
Courgette
1 sachet
Mediterranean Spice Blend
2
Portobello Mushrooms
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten)
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Natural Yoghurt
(Contains: Milk)
280 g
Salmon
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¾ cup
water
Nutrition
Energy (kJ)2980 kJ
Calories712 kcal
Fat39.1 g
of which saturates11.8 g
Carbohydrate43 g
of which sugars5.8 g
Dietary Fibre8.2 g
Protein44.3 g
Cholesterol1.1 mg
Sodium1080 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.
You will need
•Lid
•Medium Saucepan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut brown onion into thick wedges.
- Slice courgette into half-moons.
2
- Place veggies and portobello mushrooms on a lined oven tray. Drizzle with olive oil and sprinkle with Mediterranean spice blend. Toss to coat and roast until tender, 20-25 minutes.
3
- Meanwhile, finely chop garlic.
4
- In a medium saucepan, heat the butter over medium-high heat.
- Add garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil.
- Add couscous and stir to combine. Cover with a lid and remove from heat.
- Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
5
- To the pan with couscous, add roasted onion, courgette and baby spinach leaves. Stir to combine and season to taste.
6
- Divide Mediterranean roast salmon and veggie couscous between bowls. Top with portobello mushrooms.
- Drizzle over Greek-style yoghurt.
- Tear over parsley to serve. Enjoy!
