HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Dijon Salmon
Spiced Dijon Salmon

Spiced Dijon Salmon

with Apple Arugula Salad and Couscous

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Summer may be winding down, but we’re not quite ready for fall just yet. To that end, we’ve got a recipe that’s a little bit of fun in the sun and a little bit of autumnal adventure. On the brighter side are sustainable salmon fillets from Blue Circle Foods, which are drizzled in a cheerful lemon sauce. Meanwhile, ingredients like apple, pecan, and the full-bodied spices in our Turkish blend take it toward the deeper flavor profile associated with changing leaves and sweater weather.

Allergens:WheatFishMilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie Stock Concentrate

½ cup



10 ounce

Skin-on Salmon


1 tablespoon

Turkish Spice Blend

1 unit


1 unit


1 tablespoon

Brown Sugar

2 teaspoon

Dijon Mustard

4 tablespoon

Sour Cream


2 ounce


1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate67 g
Sugar17 g
Dietary Fiber9 g
Protein42 g
Cholesterol95 mg
Sodium480 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until the rest of the meal is ready.


Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and Turkish spice. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.


Wash and dry all produce. Cut lemon into halves. Halve and core apple, then thinly slice.


Place brown sugar in a medium bowl. Squeeze in juice from one lemon half and stir to dissolve sugar. Add mustard and sour cream and stir to combine. Season with salt and pepper.


Place arugula, apple, and pecans in a large bowl. Add a big squeeze of lemon and a drizzle of olive oil and toss to coat. Season with salt and pepper.


Fluff couscous with a fork, then season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side.