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!
In short
Moroccan Spiced Salmon with Pistachio Couscous takes about 35 minutes (15 min prep, 20 min cooking), serves 4 and needs 9 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Questions and answers
How long does Moroccan Spiced Salmon with Pistachio Couscous take?
About 35 minutes in total: 15 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 9 ingredients: Salmon fillets, Ras el Hanout spice blend, Olive oil, Couscous, Vegetable broth, Shelled pistachios …. With Veloop you can add them all to your shopping list.
