Crispy Skin Salmon & Romesco Mayo with Saffron Vegetable Couscous
Carb Conscious

Crispy Skin Salmon & Romesco Mayo

with Saffron Vegetable Couscous

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For this flavor-packed dish, we're searing salmon in the pan to achieve a crispy crust and a soft, flaky interior, then serving it over buttery couscous studded with zucchini, tomatoes, and sweet currants. You'll top the dish with a creamy romesco mayo, tangy feta cheese, and fresh parsley for an abundance of flavors in every bite.
CLICK FOR RECIPE CARD
See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Skin Salmon & Romesco Mayo with Saffron Vegetable Couscous
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Pearl Couscous
  • 2 Zucchini
  • ½ lb Grape Tomatoes
  • 2 Tbsps Dried Currants
  • 1 bunch Parsley
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 pinch Saffron
  • 1 oz Salted Butter
  • 1½ oz Feta Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Cook the couscous
1 Cook the couscous

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the couscous and saffron. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with warm water. Set aside to rehydrate at least 10 minutes. Medium dice the zucchini. Halve the tomatoes. Roughly chop the parsley leaves and stems. In a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper.

Prepare the ingredients
Cook the vegetables & finish the couscous
3 Cook the vegetables & finish the couscous

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked couscous. Add the butter and rehydrated currants (draining before adding). Season with salt and pepper; stir until combined and the butter is melted. Cover to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous topped with the cooked fish. Drizzle with the romesco mayo. Garnish with the feta (crumbling before adding) and chopped parsley. Enjoy!

Cook the fish & serve your dish
Browse Steps
1 of 4