Orange Baked Salmon

with Colourful Couscous

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Instructions

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1 Prep salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Add the salmon fillet to a baking dish, skin side down. Sprinkle with salt and pepper and drizzle with olive oil. Juice half of the oranges and slice the remaining oranges thinly. Pour the juice over the salmon and arrange the slices on top. Set aside. 

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2 Prep vegetables

Peel and finely chop the shallots and carrot. Halve the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

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3 Bake salmon

Bake the orange salmon for 15-20 min. 

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4 Start couscous

Meanwhile, heat a pan or a pot over a medium heat with a drizzle of olive oil. Add the shallots and carrots and fry with a pinch of salt for 5 min.

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5 Finish couscous

Add the stock and bring to a boil. Once boiling, add the couscous, cherry tomatoes, green peas, golden raisins and black pepper. Remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed. 

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6 Serve

Fluff the couscous with a fork before serving. Divide the salmon and the couscous among plates and serve immediately.

Tips for fussy eaters

Serve the couscous plain!

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

This meal is packed with aromatic flavours!

Cooking Time: 30 min

Cals 813 · Prot 53 · Carbs 98 · Fat 22

Dairy-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Orange 1 Piece

For couscous

Shallots 1 Piece
Carrot 1 Piece
Cherry tomatoes 150 Grams
Water 300 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams
Green peas 100 Grams
Golden raisins 30 Grams
Black pepper 0.5 Tsp

This meal is packed with aromatic flavours!

Cooking Time: 30 min

Cals 813 · Prot 53 · Carbs 98 · Fat 22

Dairy-Free

Instructions

photo

1 Prep salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Add the salmon fillet to a baking dish, skin side down. Sprinkle with salt and pepper and drizzle with olive oil. Juice half of the oranges and slice the remaining oranges thinly. Pour the juice over the salmon and arrange the slices on top. Set aside. 

photo

2 Prep vegetables

Peel and finely chop the shallots and carrot. Halve the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

photo

3 Bake salmon

Bake the orange salmon for 15-20 min. 

photo

4 Start couscous

Meanwhile, heat a pan or a pot over a medium heat with a drizzle of olive oil. Add the shallots and carrots and fry with a pinch of salt for 5 min.

photo

5 Finish couscous

Add the stock and bring to a boil. Once boiling, add the couscous, cherry tomatoes, green peas, golden raisins and black pepper. Remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed. 

photo

6 Serve

Fluff the couscous with a fork before serving. Divide the salmon and the couscous among plates and serve immediately.

Tips for fussy eaters

Serve the couscous plain!

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Orange 1 Piece

For couscous

Shallots 1 Piece
Carrot 1 Piece
Cherry tomatoes 150 Grams
Water 300 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams
Green peas 100 Grams
Golden raisins 30 Grams
Black pepper 0.5 Tsp
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