Description
This 30-Minute Moroccan-Spiced Salmon and Couscous recipe features tender, flaky salmon fillets seasoned with aromatic Ras el Hanout spices, paired with a fluffy Moroccan couscous mixed with toasted almonds, fresh cilantro, and sweet dried fruit. It’s a quick, flavorful, and dairy-free meal that combines warm, earthy spices with bright lemon notes for a perfect weeknight dinner.
Ingredients
Scale
For the Salmon
- 4 (6oz) salmon fillets (skin on or off)
- 2 Tbsp extra virgin olive oil
- 1 lemon, zested and juiced (about 2 tsp lemon zest and 4 Tbsp lemon juice, divided)
- 1 tsp ras el hanout
- 1 tsp Kosher salt
For the Couscous
- 2 Tbsp olive oil
- 2 shallots, thinly sliced into half moons
- 2 garlic cloves, finely chopped
- 1½ cups (90g) Moroccan couscous
- 1½ cups low-sodium chicken broth or vegetable broth, warmed
- ½ cup sliced almonds
- ½ cup fresh cilantro, roughly chopped, plus more for serving
- ⅓ cup raisins or dried cranberries
Instructions
- Cook the Salmon: Preheat your oven to 350°F (175°C). Pat the salmon fillets dry with a paper towel and place them on a parchment-lined baking sheet. In a small bowl, whisk together 2 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1 tsp ras el hanout, and 1 tsp Kosher salt. Brush this mixture over each salmon fillet evenly. Bake the salmon in the preheated oven for 12-15 minutes, depending on thickness, until the internal temperature reaches 120°F.
- Cook the Couscous: While the salmon is baking, heat 2 Tbsp olive oil in a saucepan over medium-high heat. Add the sliced shallots and cook, stirring occasionally, until softened, about 2-3 minutes. Add the chopped garlic and cook for an additional minute. Stir in the Moroccan couscous, coating it well in the oil and aromatics. Pour in the warm chicken or vegetable broth, stir, and cover tightly with a lid. Remove the pan from heat and let it sit for 5-7 minutes, or until the liquid is fully absorbed.
- Finish the Couscous: Fluff the couscous gently with a fork. Mix in 2 tsp lemon zest, 2 Tbsp fresh lemon juice, sliced almonds, chopped cilantro, and raisins or dried cranberries. Stir well and taste for seasoning; adjust salt or add 1-2 Tbsp olive oil if you prefer a saucier texture.
- Assemble and Serve: Plate a generous spoonful of couscous on each plate, top with a salmon fillet, and garnish with extra fresh cilantro for a bright finish. Serve immediately to enjoy the best texture and flavor.
Notes
- This recipe is tender, flaky, and boldly flavored with Moroccan spices.
- The ras el hanout spice blend adds an earthy, nutty flavor without heat.
- The sweet raisins or dried cranberries contrast beautifully with the savory salmon.
- The dish is naturally dairy-free and perfect for a quick, satisfying dinner.
- You can add extra olive oil to the couscous for more moisture if desired.
- Cooking salmon to an internal temperature of 120°F allows it to remain moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 282 kcal
- Sugar: 8 g
- Sodium: 87 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 109 mg
