Orange Baked Salmon

Middle Eastern 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. Arrange the slices on top and save the juice for later. Bake for 15-20 min.

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2 Prep

Roughly chop the cucumbers. Finely chop the mint and zaatar leaves.

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3 Couscous

Add the stock cube to the measured water . Once boiling, add garlic onion powder and coriander cumin powder. Once mixed, add the couscous. Remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed. 

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4 Assemble

Let the couscous cool in the fridge. Once cooled a bit, fluff the couscous with a fork and combine it with the cucumbersmint and zaatar. Add the orange juice and a generous drizzle of olive oil. Season with salt and pepper.

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5 Serve

Divide the salmon and couscous among plates. Crumble the feta cheese over the top 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 858 · Prot 58 · Carbs 78 · Fat 33

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

Fresh mint 10 Grams
Cucumber 2 Piece
Water 300 ML
Chicken stock cube 0.5 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams
Fresh zaatar 20 Grams
Black pepper 0.5 Tsp
Coriander cumin powder 4 Grams
Garlic onion powder 4 Grams

To serve

Feta cheese 100 Grams

This meal is packed with aromatic flavours!

Cooking Time: 30 min

Cals 858 · Prot 58 · Carbs 78 · Fat 33

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. Arrange the slices on top and save the juice for later. Bake for 15-20 min.

photo

2 Prep

Roughly chop the cucumbers. Finely chop the mint and zaatar leaves.

photo

3 Couscous

Add the stock cube to the measured water . Once boiling, add garlic onion powder and coriander cumin powder. Once mixed, add the couscous. Remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed. 

photo

4 Assemble

Let the couscous cool in the fridge. Once cooled a bit, fluff the couscous with a fork and combine it with the cucumbersmint and zaatar. Add the orange juice and a generous drizzle of olive oil. Season with salt and pepper.

photo

5 Serve

Divide the salmon and couscous among plates. Crumble the feta cheese over the top 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

Fresh mint 10 Grams
Cucumber 2 Piece
Water 300 ML
Chicken stock cube 0.5 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Couscous 150 Grams
Fresh zaatar 20 Grams
Black pepper 0.5 Tsp
Coriander cumin powder 4 Grams
Garlic onion powder 4 Grams

To serve

Feta cheese 100 Grams
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