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 Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Roma Tomato

½ cup

Israeli Couscous


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)3054 kJ
Calories730 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium310 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
Paper Towel
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.


Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce heat to low. Cook until al dente, 6-8 minutes. Pour out any excess liquid, if necessary. Cover pot and set aside.


Rinse salmon, then pat dry with paper towels. Season all over with salt, pepper, and Italian Seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon and cook, skin sides down, until browned and crispy, 3-4 minutes. Flip and cook until firm and opaque, 3-4 minutes more. Transfer to a paper-towel-lined plate.


Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and halve lemon; cut one half into two wedges (for 4 servings, halve one lemon and quarter other). In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from lemon half (two halves for 4). Season with salt and pepper and toss to combine.


Reserve ¼ tsp lemon zest (½ tsp for 4 servings). Fluff couscous with a fork, then stir in scallion whites and remaining lemon zest. Season with salt and pepper. In a small bowl, combine sour cream, reserved lemon zest, salt, and pepper. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.


Divide couscous between bowls or plates; top with salmon and veggies. Drizzle crema over everything. Serve with lemon wedges on the side.