Culinary Collection

Salmon and Harissa Crema

with dill roasted carrots and lemon feta couscous

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Garlic Salt
  • 16 oz. Carrot
  • Info
    1 oz. Feta Cheese Crumbles
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 1 fl. oz. Harissa Spread
  • 1 Lemon
  • Info
    ¾ cup Pearl Couscous
  • 2 Dill Sprigs
  • Info
    2 oz. Sour Cream
  • Info
    12 oz. Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare ingredients

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    mince dill

    Peel, trim, and cut carrot into 1/4" slices on an angle.

    Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Roast carrots

    "Place carrot slices on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt.

    Spread into a single layer and roast until fork-tender, 15-17 minutes."

    carefully remove from the oven and top with chopped dill. mix well to make sure the dill is evenly distributed.

  3. 3


    Once water is boiling add couscous to pot. allow to cook for 3-5 minutes until coucous is fully cooked.

    drain couscous and put back into pot.

    add garlic salt, pesto and 2 tsp lemon juice.

    mix well.

    cover and reserve.

  4. 4


    "Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side."

  5. 5

    Make crema and finish dish

    In a small combine sour cream, harrissa, 1 tsp lemon juice and a pinch of salt. mix well.

    Top salmon with harissa crema and garnish couscous with feta. Bon appetite!

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