Salmon with Cilantro Yogurt Crema

and couscous with snap peas

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Cilantro (which also goes by the secret name "coriander") is center stage in this meal. These leaves and stems, rich in flavor, combine with tangy Greek yogurt and a hint of lime for a sauce that adds a bit of cool umph to flaky, light salmon. It also can be used on the fresh snap peas (secret name is just adding "sugar" in front of "snap"… how unimaginative!) and couscous side. The secret name for this entire dish? Absolutely delicious. Also known as, your favorite weeknight meal.

Tip: Strings in the snap peas make them less than ideal for chewing. Best way to remove them? Pinch the curly end of the pod, and grab the small curl at the bottom, pinching until its completely removed. Then pull downward to remove the "string." (You can use a knife to help you, just be careful!)

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 1 tsp. Garlic Salt
  • 6 oz. Snap Peas
  • Info
    4 oz. Greek Yogurt
  • 1 Roma Tomato
  • Info
    1 cup Couscous
  • ¼ oz. Cilantro
  • 1 Lime

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
    883
  • Carbohydrates
    84g
  • Fat
    38g
  • Protein
    53g
  • Sodium
    1614mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook the Couscous

    Once boiling, add couscous, 1 Tbsp. olive oil, and garlic salt to pot. Remove from burner, cover, and set aside, 10 minutes. After 10 minutes, remove cover, fluff couscous, and set aside covered. While couscous cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve and juice lime. Pull strings from snap peas and halve on an angle. Core tomato and cut into ¼" dice. Mince cilantro (no need to stem). Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  • 3

    Cook the Vegetables

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add snap peas to hot pan and stir occasionally until tender, 2-3 minutes. Add tomato and cook, 1-2 minutes. Transfer cooked vegetables to pot with couscous. Add 2 tsp. lime juice and stir to combine. Wipe pan clean and reserve.

  • 4

    Make the Sauce

    In a mixing bowl, combine yogurt, 1 tsp. olive oil, 1 tsp. lime juice, cilantro, and a pinch of salt and pepper.

  • 5

    Cook Salmon and Finish Dish

    Return pan used to cook vegetables to 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. Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!

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