Seared Salmon with Lemon-Dijon Sauce
plus Garlic Couscous & Roasted Carrots
Looking for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that and more. You’ll pan-sear the fillets, then place atop a bed of garlicky toasted couscous. Drizzle with a tangy mustard-lemon sauce, swirled with butter and as much zest as you please, then plate it all up with sweet roasted carrots to round out this simple, delicious dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 clove
Garlic
1 unit
Lemon
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
10 ounce
Skin-on Salmon
(Contains Fish)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
½ teaspoon
Sugar
2.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Zest and quarter lemon.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, 1-2 minutes. • Add stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook couscous until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, pat salmon* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook salmon until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
• Dice 2 TBSP butter (4 TBSP for 4 servings) into ½-inch pieces. • In a small bowl, combine mustard, 1 TBSP water, ½ tsp sugar, juice from two lemon wedges, and as much lemon zest as you like. (For 4, use 2 TBSP water, 1 tsp sugar, and juice from four wedges.) • Heat a drizzle of oil in pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds. • Whisk in mustard mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened, 1-2 minutes more. • Keep covered off heat until ready to serve.
• Stir ½ TBSP butter (1 TBSP for 4 servings) into pot with couscous until melted. Taste and season with salt and pepper if desired. • Divide couscous and carrots between plates in separate sections. Top couscous with salmon and drizzle salmon with lemon-Dijon sauce. Serve with a squeeze of lemon juice and any remaining lemon wedges on the side.
Salmon is fully cooked when internal temperature reaches 145°.
