Seared Salmon with Lemon Yogurt Sauce with Garlic Couscous &

• porzioni: 2 servings
• tempo totale: 40 minutes

Ingredienti

1 tablespoon Fry Seasoning

1 unit Tomato

1 unit Red Onion

4 tablespoon Yogurt

1 unit Veggie Stock Concentrate

1 teaspoon Garlic Powder

¾ cup Israeli Couscous

1 unit Zucchini

2 unit Scallions

1 teaspoon Cumin

10 ounce Salmon

1 unit Lemon

Salt

Pepper

Olive Oil

Cooking Oil

Butter

Istruzioni

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick pieces. Cut tomato into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

• Toss onion, zucchini, and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper. (For 4, divide between two baking sheets.) • Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds. • Stir in stock concentrate, 1 cup water(2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to serve.

• In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder (you’ll use the rest later), juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt.

• Pat salmon dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of olive oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

• Stir remaining scallion greens, remaining garlic powder, and 1⁄2 TBSP butter(1 TBSP for 4 servings) into pot with couscous. Taste and season with salt and pepper if desired. • Divide couscous, veggie jumble, and salmon between plates. Top salmon with yogurt sauce and serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***

Nutrizione

• Calorie: 800 kcal
• Grassi Totali: 43 g
• Grassi Saturi: 9 g
• Colesterolo: 95 mg
• Sodio: 310 mg
• Carboidrati Totali: 62 g
• Fibra Alimentare: 6 g
• Zuccheri Totali: 12 g
• Proteine: 40 g