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Moroccan-style salmon with lemony couscous  recipe

Moroccan-style salmon with lemony couscous recipe

351 ratings

Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 615 calories / serving
  • Dairy-free


  • 1tbsp olive oil
  • ½ onion, sliced
  • 1 garlic clove, crushed
  • 125g couscous
  • 150ml (5floz) hot chicken or vegetable stock
  • ½ lemon, zested
  • 1 lemon, juiced
  • 25g toasted flaked almonds
  • large handful coriander, leaves chopped

For the fish

  • 2 tsp olive oil
  • ½ lemon, zested
  • 1tsp ras el hanout rub or other Moroccan spice mix
  • ½tsp honey
  • 1 x 240g pack salmon fillets

Each serving contains

  • Energy

  • Fat

    38g 54%
  • Saturates

    5g 25%
  • Sugars

    5g 6%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 38.5g Protein 31.8g Fibre 0.8g


  1. To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute. Add the couscous, pour over the stock and stir.
  2. Cover with a lid. Remove from the heat and leave for 5-7 minutes until all the liquid has been absorbed and the couscous has fluffed up. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.
  3. Meanwhile, prepare the fish. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Cook for 12-15 minutes until just cooked through. Serve with the couscous.

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