Salmon Limone
over Herbed Couscous with Broccoli & Tomatoes
- Wheat
- Fish
- Milk
**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!
Ingredients
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
1 unit
Broccoli
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
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemony couscous and fresh flavors, though some found the dish a bit bland and wanted more seasoning 🍋.
- Ease of prep: Quick and easy to put together, with most finding it simple to cook despite a few mentioning longer prep times.
- Suggestions: Consider adding garlic, blistering tomatoes, or adjusting green bean cooking time for better texture and flavor integration.
- Portions: Salmon sizes varied; some found them perfect while others wished for more consistent or larger pieces.
- Cooking method: Some preferred roasting the salmon in the oven or grilling instead of pan-frying for better results.
