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Salmon Limone
Salmon Limone

Salmon Limone

over Herbed Couscous with Asparagus & Tomatoes

You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.

"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.

Tags:
High Protein
Quick
Allergens:
Wheat
Fish
Milk

The quantities provided above are averages only.

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

Butter

(Contains: Milk)

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving
Calories720 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 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.

Utensils

Medium Pot
Large Pan
Paper Towel
Zester
Small Bowl

Instructions

Start Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

Cook Couscous
2

• 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.

Cook Green Beans
3

• 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.

Cook Fish
4

• 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.

Finish Prep & Make Crema
5

• 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. 

Finish & Serve
6

• 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°.