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Salmon with Homemade Spinach Sauce

with couscous with cherry tomatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
588 kcal
Protein
: 
33.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

200 grams

Salmon

(Contains: Fish)

125 grams

Cherry Tomatoes

120 grams

Baby Spinach

100 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

2 unit(s)

Garlic

1 unit(s)

Carrot

1 pack(s)

Sweetcorn

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

50 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2461 kJ
Energy (kcal)588 kcal
Fat23.1 g
of which saturates6.3 g
Carbohydrate60.3 g
of which sugars15.3 g
Dietary Fiber3.3 g
Protein33.7 g
Cholesterol80 mg
Salt2 g
Potassium214.8 mg
Calcium33.8 mg
Iron0.9 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 your delivered box.
•Sieve
•Immersion blender
•Grater
•Pan with Lid

Cooking steps

1

Boil 200ml water (4P: 500ml | 6P: 600ml) in a pot with a tight-fitting lid.
When boiling, remove from the heat, stir in the stock and couscous and cover the pot. Leave aside for 8-10 mins or until ready to serve.

2

Drain the sweetcorn in a sieve.

Halve, peel and chop the shallot into small pieces.

Halve the cherry tomatoes.

Peel and grate the garlic (or use a garlic press)

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

3

Place a pot on medium-high heat with a knob of butter and a drizzle of oil. Add the shallot and garlic and fry until softened stirring occasionally, 4-5 mins. Add the  spinach and cook for 2-3 mins, until wilted. Blend the cooked spinach with the cream cheese and a splash of water, add more water if required. Season to taste with salt and pepper. Cover to keep warm.

4

Return the pot to a high heat with a drizzle of oil. Add the sweet corn, cherry tomato and carrot and fry for 5-6 mins. Add a splash of water, cover and cook until  the carrot is tender, 2-3 mins. Season to taste with salt and peppe

5

Meanwhile, place a pan over high heat with a drizzle of oil. Pat the salmon dry with kitchen paper. Season with salt and pepper.
Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

6

Serve the couscous in bowls and top with the pan-fried salmon and veggies. Pour the spinach sauce over the salmon. 

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