Salmon Limone

Salmon Limone

with Couscous, Italian Herbs, and a Zucchini Ribbon Salad

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Limone is Italian for lemon, so you know this fish dish is going to have some vitamin-C-packing sour power. But that’s only the start of it: there are veggies and herbs and beautiful fillets, too. Bubbly Israeli couscous is toasted and simmered with a little butter. Then the salmon is dusted with our Italian seasoning and seared in the pan. But the real showstopper might be the zucchini ribbon salad, which is a pretty as it is delightfully refreshing (and fun to twirl around your fork).


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

Total Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Roma Tomato

½ cup



1 unit

Chicken Stock Concentrate

10 ounce

Skin-on Salmon


1 teaspoon

Italian Seasoning

1 unit


1 unit


2 tablespoon

Sour Cream


Not included in your delivery

2 tablespoon



5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat46 g
Saturated Fat13 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol115 mg
Sodium280 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Pan
Paper Towel
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Halve tomato, then cut into ½-inch pieces.


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


Rinse salmon and pat dry with paper towel. Season all over with salt, pepper, and Italian seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add salmon and cook skin-side down until crisp, 3-4 minutes. Flip and cook until opaque, about 3 minutes more.


Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core. Zest lemon, then cut in half; cut one half into 2 wedges. Place scallion greens, tomato, and zucchini in a medium bowl. Add a large drizzle of olive oil and squeeze in juice from lemon half. Toss to combine and season with salt and pepper.


Fluff couscous with a fork, then stir in scallion whites and all but ¼ tsp of the lemon zest. Season with salt and pepper. Divide couscous between bowls or plates.


Arrange salmon on top of couscous on plates. Spoon over veggies. In a small bowl, stir together reserved lemon zest, sour cream, salt, and pepper; add a splash or two of water as needed to give mixture a loose, drizzly consistency. Drizzle mixture over everything. Serve with lemon wedges for squeezing over.