Moroccan-Spiced Salmon with Vegetable Couscous
A quick Moroccan-spiced marinade adds incredible flavor to salmon filets in this fresh, fast dish. While the salmon marinates and cooks, cook a colorful mix of vegetables to stir into couscous. It’s a colorful meal that is loaded with vegetables and wholesome ingredients. To adjust the servings in this recipe, click on the number next to servings.
Servings: 4
Cost: $10.00
Equipment
- Shallow Baking Dish
- Large Saucepan
- Half Sheet Pan
- aluminum foil
Ingredients
Moroccan Salmon:
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Moroccan Spice Blend (like Ras al Hanout, store-bought or homemade)
- 1 teaspoon Honey
- 4 Center-Cut Salmon Filets (about 6 ounces each)
Vegetable Couscous:
- 2 Tablespoons Butter
- 1 cup finely diced Carrots
- 2 cups finely diced Zucchini
- 1/2 cup finely diced Red Onion
- 2 cups Chicken or Vegetable Stock
- 1/2 teaspoon Ground Cumin
- 1 small pinch Saffron
- 1 1/2 cups Couscous, uncooked
- 1/2 cup Golden Raisins (optional)
- 1 teaspoon Lemon Juice
- 1/3 cup Toasted pine nuts or sliced almonds (optional)
- Chopped flat-leaf parsley (optional)
- Greek Yogurt, for serving (optional)
Instructions
- In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat.
- Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats.
- Preheat oven to 450°F / 232°C.
- While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes.
- Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes).
- Remove salmon from the refrigerator.
- Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
- Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper.
- Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness).
- While salmon roasts, fold golden raisins and lemon juice into couscous.
- Serve salmon over couscous with toasted nuts, parsley, and yogurt.