Spiced Dijon Salmon

Spiced Dijon Salmon

with Apple Arugula Salad and Couscous

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We all know that salmon isn’t just good, but good for you, too. So could there any better way to get your omega-3s than beautiful fillets seasoned in cumin, garlic, coriander, and chili from our Turkish spice blend? Probably not. Just to make sure there’s wholesome deliciousness throughout, we’re also adding an apple salad, couscous, and a mustard cream sauce.

Allergens:WheatFishMilkTree Nuts

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

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



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate57 g
Sugar17 g
Dietary Fiber8 g
Protein40 g
Cholesterol95 mg
Sodium460 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
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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 rest of meal is ready.


Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have it). 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. Halve lemon. 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 combine. Season with salt and pepper.


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