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"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 tomatoes, sautéed green beans, 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!
The serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
4 ounce
Grape Tomatoes
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Italian Seasoning
6 ounce
Asparagus
1 unit
Lemon
1.5 tablespoon
Crema
(Contains: Milk)
6 ounce
Green Beans
Butter
(Contains: Milk)
Cooking Oil
Salt
Pepper
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Add 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to heat to low. Cook until couscous is al dente, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated in oil, 30 seconds. • Carefully add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking the pan occasionally, until green beans begin to soften and turn bright green, 1-3 minutes. • Once liquid has absorbed, turn off heat. Taste and season with additional salt or pepper if desired; stir to combine.
• 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 green beans 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. Quarter tomatoes. • In a small bowl, combine crema, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper.
• Fluff couscous with a fork; stir in scallion greens, green beans, tomatoes, 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.
Fish is fully cooked when internal temperature reaches 145°.