Salmon with pearl couscous and lemon-parsley salsa
Salmon with pearl couscous and lemon-parsley salsa
Salmon with pearl couscous and lemon-parsley salsa

Salmon with pearl couscous and lemon-parsley salsa

Salmon with pearl couscous and lemon-parsley salsa

A meal fit for your HRH title. Two skin-on salmon fillets sit on their throne of pearl couscous in a tomato, chilli, basil and olive oil sauce. Bejeweled with red and yellow capsicum and baby capers then crowned with a lemony, parsley salsa. Dinner awaits!
Cook & Eat

To Serve

Complete this dinner with a green leafy salad or steamed broccolini.

Ingredients

Salmon (fish) (38.5%), cooked pearl couscous (Durum wheat semolina) (28.4%), crushed tomato (tomato puree, citric acid) olive oil, red capsicum, yellow capsicum, spring onion, parsley, lemon juice, capers (capers, salt), onion, tomato paste, lemon zest, garlic, salt, Lemon-parsley salsa (5.9%) (olive oil, parsley, spring onion, lemon juice, lemon zest, garlic, salt), Dijon mustard (mustard seeds, vinegar, salt, preservative (sulphites)), basil, white pepper, chilli flakes, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, onion, spinach, celery, cabbage, vegetable oil, cane sugar).

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 335g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2624 kJ 783 kJ
PROTEIN 38.7 g 11.6 g
FAT (TOTAL) 34.5 g 10.3 g
-SATURATED 7.3 g 2.2 g
CARBOHYDRATE 40.1 g 12.0 g
-SUGARS 4.9 g 1.5 g
SODIUM 402 mg 120 mg

Allergens

Does contain: fish, gluten, sulphites, wheat

May contain: crustaceans, eggs, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

670g - serves 2

To Cook

Preheat oven to 200 degrees. Remove plastic film and set aside the two sauce sachets and discard the top piece of paper. Pat the salmon skin dry, leave the paper on the couscous to protect it while cooking. Drizzle a little olive oil on the salmon. DEFROSTED: Bake in the oven for 15-20 minutes or until couscous is heated and salmon is cooked as desired. FROZEN: Bake in the oven for 35-40 minutes or until couscous is heated and salmon is cooked as desired. Carefully plate the salmon fillets. Remove and discard the paper and stir the lemon dressing through the warmed couscous. Add the couscous to the salmon and drizzle the fish with lemon-parsley salsa. Tip: you can also pan-fry the salmon from defrosted. Pat the skin dry, and fry skin side down for 6 minutes, turn over and fry for another 4 minutes or until cooked as desired. Bake the couscous in the oven as per defrosted instructions.