Creamy Lemon Salmon

Creamy Lemon Salmon

over Tomato Scallion Couscous

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Looking for a meal that’s light and bright but still satisfying? You’ve come to the right place because this salmon dish is all that and more. Beautiful fillets are pan-seared and placed atop a bed of couscous studded with tomato and scallion. They’re then drizzled with a lemon crema, which has a hint of zest for extra flavor. You’ll wanna keep this recipe in your back pocket because it’s simple, versatile, and easy to enjoy during all seasons.

Allergens:MilkWheatFish

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

1 unit

Lemon

2 unit

Scallions

2 clove

Garlic

4 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Israeli Couscous

(ContainsWheat)

10 ounce

Skin-On Salmon Fillets

(ContainsFish)

1 tablespoon

Fry Seasoning

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber6 g
Protein40 g
Cholesterol125 mg
Sodium130 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Pot
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Core and seed tomato, then cut into ½-inch pieces. Zest lemon until you have 1 tsp zest, then cut into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.

Make Crema
Make Crema
2

In a small bowl, stir together sour cream, half the lemon zest, and a few squeezes of lemon juice (to taste— start with about ¼ of the lemon and go up from there). Season with salt and pepper. Taste and add more lemon zest or juice, if desired.

Cook Couscous
Cook Couscous
3

Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Remove couscous from pot and set aside.

Stir Couscous
Stir Couscous
4

Heat another 1 TBSP butter and a large drizzle of oil in pot used for couscous over medium-high heat. Once butter is melted, add scallion whites and tomato. Cook, stirring frequently, until slightly softened, 2-3 minutes. Lower heat to medium and add garlic. Cook until fragrant, about 1 minute. Stir in couscous. Season with salt and pepper, then remove pot from heat.

Cook Salmon
Cook Salmon
5

Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more.

Plate and Serve
Plate and Serve
6

Fluff couscous with a fork, then stir in half the scallion greens. Divide between plates, along with salmon. (TIP: Arrange the fillets skin-side up to keep the skin crisp.) Drizzle salmon with a spoonful of crema. Sprinkle with remaining scallion greens. Serve with any remaining lemon wedges and crema on the side.