Moroccan Spiced Salmon with Pistachio Couscous
Elevate your Week 23 dinners with this vibrant and exciting Moroccan-inspired salmon dish. The warm, aromatic spices perfectly balance the rich fish, while the nutty pistachio couscous adds an irresistible crunch. It is a quick yet extraordinary meal that will transport your tastebuds straight to Marrakesh and break you out of your everyday dinner routine!
Ingredients
- Salmon fillets4 pcs
- Ras el Hanout spice blend2 tbsp
- Olive oil3 tbsp
- Couscous250 g
- Vegetable broth300 ml
- Shelled pistachios50 g
- Fresh parsley1 bunch
- Pomegranate seeds100 g
- Lemon1 pcs
Instructions
Preheat your oven to 200°C. Rub the salmon fillets with a tablespoon of olive oil, the Ras el Hanout spice blend, and a generous pinch of salt.
Place the seasoned salmon on a baking tray lined with parchment paper. Bake for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
While the salmon bakes, bring the vegetable broth to a boil. Pour it over the dry couscous in a heatproof bowl, cover tightly with a plate, and let it sit for 5-7 minutes.
Remove the plate and fluff the cooked couscous with a fork. Fold in the roughly chopped pistachios, chopped fresh parsley, pomegranate seeds, and a squeeze of fresh lemon juice.
Divide the vibrant pistachio couscous among four plates and top each with a warm, spiced salmon fillet. Drizzle with the remaining olive oil and serve immediately.
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