Salmon Limone
over Herbed Couscous with Zucchini & Tomato
- Wheat
- Fish
- Milk
Limone is Italian for lemon, so you know this dish is going to have plenty of citrusy flavor. We start with tender, butter-toasted Israeli couscous, upgraded with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. It’s all topped with pan-seared salmon dusted with our Italian seasoning. Drizzle with a lemony crema for the finishing touch!
Ingredients
2 unit
Scallions
1 unit
Tomato
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Lemon
1.5 tablespoon
Crema
(Contains: Milk)
Not included in your delivery
Butter
(Contains: Milk)
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄4-inch-thick pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and 1⁄2 tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Add 3⁄4 cup water (1 1⁄2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered until ready to serve.
• While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
• While salmon cooks, zest and quarter lemon. Dice tomato. • In a small bowl, combine crema, 1⁄4 tsp lemon zest (1⁄2 tsp for 4 servings), salt, and pepper.
• Fluff couscous with a fork; stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper. • Divide couscous between bowls or plates; top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.
Salmon is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the fresh, light flavors, especially the lemon and herb combination with the salmon and couscous 🍋.
- Ease of prep: Customers found this quick and easy to make, perfect for a delicious weeknight meal.
- Suggestions: Some recommend cooking the tomatoes with the zucchini and adding extra herbs or garlic to boost flavor.
- Portions: Several noted the salmon and couscous portions were smaller than expected; consider increasing serving sizes.
- Texture: Crispy salmon skin was praised; some preferred cooking zucchini longer for better texture.
Reviews from our home cooks
I think this is my new favorite meal. The couscous with zucchini and tomato was flavorful, colorful and delicious. The salmon was amazing. I'll get this one again if it's on the list!
The couscous goes very well with the salmon limone. A relatively easy recipe.
I have ordered this a few times and it is always delicious! The salmon always cooks up easily & has a fantastic flavor. Adding the zucchini and the tomatoes to the couscous is one of my favorite sides. There is always a little leftover for me to use as a side for something else. It's even good served cold from the refrigerator.
Didn't like adding raw tomato to the couscous. (tomato could have been riper) I think the zucchini, onion, and tomato could be cooked together before adding to couscous for a tastier dish. I keep wondering what the crema really is; needed more of it. Italian seasoning was a nice change-of-pace from typical dill on salmon. I am finding the instructions difficult to follow and keep missing steps. Maybe more bullet points (one sentence or task per bullet?). The headings (e.g., "1 START PREP") could be bolder (different color? above the picture?) When multiple ingredients are listed (e.g., add x, y, and z), list those like a checklist, not in paragraph form. I find I re-read paragraphs over and over to make sure I didn't miss something.
This was a good dish and healthy. I would've liked a larger portion of the salmon, but it was delicious. The couscous with zucchini was a good mixture.
Loved the taste of the salmon. I had never cooked salmon before. It was super easy. Also, the zucchini and tomatoes in the couscous was amazing!!
This salmon and couscous meal far exceeded my modest expectations. The fresh, meaty fish was extra moist covered in the Italian seasoning and the couscous with veggies and lemon zest mixed in was refreshing and tangy, reminiscent of a mild tabbouleh. It provided the perfect foundation for the fish. And it only took 20 minutes to prepare.
The Italian seasoning was delicious and the salmon was fresh and tasty. I love making and using the Lemon Crema that this order and past ones use. The couscous was creamy and had nice texture. The zucchini were great in the dish and it was visually appealing with the nice colors.
This is easily in the top 3 of all hellofresh dishes I've made. So so delicious, I can't wait for it to be offered again! Love the zucchini and tomato together. I added garlic powder to the couscous and zucchini. Other than having to add that additional flavor, this was absolute perfection. Dreaming about this one.
