Seared Salmon with Lemon Yogurt Sauce
with Garlic Couscous & Cumin-Spiced Veggie Jumble
- Wheat
- Milk
- Fish
This light and elegant Mediterranean-inspired meal starts with seasoned salmon fillets seared to flaky perfection. They're served over buttery, scallion-studded couscous along with a cumin-roasted zucchini, tomato, and red onion jumble. A lemony yogurt sauce drizzled over top balances the spice and savoriness, bringing the whole dish together.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
1 tablespoon
Fry Seasoning
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Zucchini
1 teaspoon
Cumin
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick pieces. Cut tomato into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
-
Toss onion, zucchini, and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper. (For 4, divide between two baking sheets.)
-
Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
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While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds.
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Stir in stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
-
Drain any excess water if necessary. Keep covered off heat until ready to serve.
-
In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder (you’ll use the rest later), juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt.
-
Pat salmon* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.
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Heat a drizzle of olive oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes.
-
Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
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Stir remaining scallion greens, remaining garlic powder, and ½ TBSP butter (1 TBSP for 4 servings) into pot with couscous. Taste and season with salt and pepper if desired.
-
Divide couscous, veggie jumble, and salmon between plates. Top salmon with yogurt sauce and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The lemon yogurt sauce and roasted vegetables get rave reviews, though some find the fry seasoning bland or the cumin overwhelming.
- Ease of prep: Many love how simple it is to make, but some note it takes longer than the 30-minute estimate and requires juggling multiple pans.
- Suggestions: Add garlic powder to couscous early to prevent clumping; consider baking salmon with veggies to save cleanup time. Some prefer less onion and more zucchini or tomatoes.
- Leftovers: The lemon yogurt sauce keeps beautifully and tastes even better the next day; roasted veggies reheat well for lunch 🍲
Reviews from our home cooks
Ooh! True confessions, I know I need to eat it for my health, but I am not such a big fan of salmon. This was a complete surprise! Those amazing roasted vegetables with each bite of salmon and addition to the really excellent yogurt sauce. I will be buying this one again and looking forward to my next salmon meal from HelloFresh!
This was so good! This is the first recipe I didn't alter significantly. I put some agave syrup in the yogurt because it was so sour, but it was delicious on the salmon. This is my favorite recipe from Hello Fresh so far.
Really good. But I think I keep searing the salmon on too high a heat level. The place fills up with smoke. Next time we get salmon, will sear at medium.
Very tasty, delicious recipe. The Yogurt Sauce is a fresh addition to the Cumin spiced veggies. Very balanced taste. We loved it!
Fine dining at home with this delicious salmon meal. The lemon yogurt sauce really made it!
We don't eat a lot of fish, but are trying to eat more heathy. This was really a nice meal. The yogurt sauce was a fresh surprise. Thanks!
I have never cooked salmon before. It was easy and tasted amazing.
Good flavors. Veggie jumble was delicious. Salmon fillets are pretty small.
Emmanuel: liked the meal, liked the vegetable mix, goes well with the salmon, salt was definitely needed to balance sauce of couscous, like the tiny couscous for mouth feel but overall good recipe Alex: this was light and filling, loved the way the flavors came together and the assortment of mixed vegetables, love couscous Diane: cooking temp for salmon too high since it caused charring, sauce saved the dish
This wasn't as good as last time. The tomatoes were mushy and mealy. The seasoning made all the vegetables gritty. The couscous and salmon were both good.
