Homebreadcrumb arrowRecipesbreadcrumb arrowMoroccan Turmeric Salmon with Carrot Couscous

Moroccan Turmeric Salmon with Carrot Couscous

Balanced
Dairy-Free
Moroccan Turmeric Salmon with Carrot Couscous
Meal Slot:
Dinner
Prep Time:
10
minutes
Cook Time:
15
minutes
Calories:
490
Kcal
Protein:
34
g
Carbs:
36
g
Fat:
21
g
Cuisine:
Moroccan
Allergens:
fish; gluten (couscous)
Serves:
2
Description

Roast salmon with warm Moroccan spices over fluffy carrot couscous—bright, comforting, and pantry-friendly.

Ingredients
  • 2 salmon fillets (5 oz each)
  • 1 tsp olive oil
  • 1/2 tsp turmeric, 1/2 tsp paprika, pinch cumin
  • 1/4 tsp salt, pepper to taste
  • 1/2 cup dry couscous
  • 1/2 cup grated carrot
  • 3/4 cup low-sodium broth
  • Lemon wedges, parsley to finish
Directions
  1. Heat oven to 400°F (205°C). Line a small sheet pan with parchment (optional).
  2. Pat salmon dry. In a small bowl, mix olive oil, turmeric, paprika, cumin, salt, and pepper; rub over both fillets.
  3. Place salmon skin-side down on the pan and bake 10–12 minutes, until it flakes easily (center just translucent; about 125–130°F for medium).
  4. Bring 3/4 cup low-sodium broth to a boil in a small pot; add a pinch of salt if the broth is very mild.
  5. Stir in 1/2 cup dry couscous and 1/2 cup grated carrot. Cover, remove from heat, and let stand 5 minutes.
  6. Uncover and fluff couscous with a fork; adjust salt and pepper to taste.
  7. Spoon couscous onto plates, top with salmon, and finish with lemon wedges and chopped parsley.

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