topBanner
Spiced Salmon

Spiced Salmon

with Orange Arugula Salad, Couscous, and Lemon Shallot Dressing

Read more

Whoever thought of adding citrus fruit to salad was a downright genius. We can’t get enough of the tangy and peppery combination, especially when it comes with a side of fluffy couscous and tender salmon.

Tags:Eat FirstContains shellfish
Allergens:FishWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Skin-on Salmon

(ContainsFish)

1 tablespoon

Turkish Spice Blend

½ cup

Couscous

(ContainsWheat)

2 ounce

Arugula

1 unit

Orange

1 unit

Shallot

1 unit

Lemon

1 unit

Celery

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2531.32 kJ
Calories605 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate49 g
Sugar12 g
Dietary Fiber8 g
Protein42 g
Cholesterol100 mg
Sodium134 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
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Small pot
Large Pan
Paper Towel
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Halve, peel, and mince 2 Tablespoons shallot. Zest the lemon and orange (you’ll need about ½ teaspoon from each). Peel the orange with your hands before thinly slicing, end to end, into rounds. Remove any seeds. Halve the lemon. Thinly slice the celery.

2

In a large bowl, whisk together the juice of half a lemon, 2 Tablespoons shallot, the lemon and orange zest, and a large drizzle of olive oil (to taste). Season with salt and pepper. Set half the dressing aside for the couscous.

3

Cook the couscous: Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous. Cover and remove from heat.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat dry the salmon with a paper towel. Season on all sides with salt, pepper, and the Turkish spice blend. Add the salmon to the pan. Cook 3-4 minutes per side, until opaque in the middle. Remove and discard the skin.

5

Toss the arugula, orange, and celery into the bowl with the dressing. Season with salt and pepper. TIP: Add extra olive oil and lemon juice if needed.

6

Finish and serve: Fluff the couscous with a fork, and drizzle with the reserved lemon shallot dressing. Serve the spiced salmon on a bed of couscous with the orange arugula salad on the side. Enjoy!