Salmon Limone
Couscous, Italian Herbs & Zucchini Ribbon Salad | Prepped in 20 Minutes
This recipe is one of HelloFresh’s brightest AND most refreshing! You can view the full, detailed recipe on their website.
Love a tangy twist to your weeknight fish dish? This recipe features succulent salmon fillets dusted with Italian seasoning, paired with toasty Israeli couscous and a crisp zucchini ribbon salad. A zesty lemon crema elevates the flavors, making this a simple yet showstopping dinner.
Ingredients (2 servings)
- Salmon (10 oz)
- Israeli Couscous (½ cup)
- Chicken Stock Concentrate (1 unit)
- Zucchini (1 unit)
- Roma Tomato (1 unit)
- Scallions (2 units)
- Sour Cream (2 tbsp)
- Italian Seasoning (1 tsp)
- Lemon (1 unit)
Pantry Items
- Butter (2 tbsp)
- Olive Oil (5 tsp)
- Salt (¼ tsp)
- Pepper (a pinch)
Allergens
Contains wheat, fish, and milk.
Step-by-Step Instructions
Toast the Couscous
- Wash and dry all produce.
- Trim and thinly slice scallions, separating whites from greens. Dice the tomato.
- Melt 1 tbsp butter in a medium pot over medium-high heat.
- Stir in the couscous, cooking for 2-3 minutes until lightly toasted.
Simmer It
- Pour in ¾ cup water and the chicken stock concentrate.
- Bring to a boil, cover, and reduce the heat to low.
- Cook for 6-8 minutes, or until couscous is al dente.
- Drain off any excess liquid if necessary, then cover and set aside.
Season & Cook the Salmon
- Rinse the salmon and pat dry with paper towels.
- Season both sides with salt, pepper, and Italian seasoning.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat.
- Place salmon skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- Transfer salmon to a paper-towel-lined plate.
Create the Salad
- Using a peeler, shave the zucchini into ribbons, rotating until you reach the seedy core (discard core).
- Zest the lemon, then cut it in half (one half for juicing, the other for wedges).
- In a medium bowl, combine zucchini ribbons, diced tomato, and scallion greens with a drizzle of olive oil and juice from half the lemon.
- Season with salt and pepper; toss to combine.
Final Touches
- Stir scallion whites and a pinch of lemon zest into the couscous. Fluff with a fork.
- In a small bowl, combine sour cream, remaining lemon zest, and a pinch of salt and pepper. If desired, thin with 1-2 tsp water for a drizzling consistency.
Plate & Serve
- Spoon the couscous onto two plates or bowls.
- Top each with a salmon fillet and the zucchini ribbon salad.
- Drizzle with the lemon crema.
- Serve with remaining lemon wedges on the side.
- Enjoy your Salmon Limone!
Chef’s Tip:
Add a pinch of chili flakes to the lemon crema for a subtle, spicy kick that complements the citrus flavors.
Nutritional Note: Exact values may vary based on brands used. Always check ingredient labels for the most accurate allergen and nutritional information.
Enjoy your Salmon Limone—a fresh, zesty meal that delivers big flavor in just 20 minutes!
