Spicy moroccan-style salmon with pistachio couscous. Flaky, pan-fried salmon fillets with green olives and lemon, served in a fragrant tomato sauce. It’s bright, fresh, delicious and ready in less than 30 minutes. A flavorful one-skillet dish that pairs perfectly with pearl couscous, rice or some crusty bread to mop up every last bit of this saucy goodness.
In addition of being super easy, this recipe is packed with flavor. The spicy tomato sauce adds the perfect amount of depth and heat to the crispy seared salmon. Jazzed up with buttery Castelvetrano olives for a touch of brine, parsley and cilantro for herby earthiness and caramelized lemon for a deep tangy flavor.
This easy one-pan dinner is sure to become a new favorite. Just put a piece of crusty bread, pearl couscous or rice on that plate, add a big salad and dig into that tasty dinner.
Let me guide you through the recipe with this step-by-step VIDEO.
- this is a super versatile recipe
- swap salmon fillets for chicken thighs or breast fillets
- green olives are optional, but if you want to keep the brininess, try to add a tablespoon of capers. Or add black olives for a more buttery flavor
- add veggies like broccoli, spinach, kale, red bell pepper or roasted pepper
- the amount of heat in this recipe gives a delicious kick without being overpowering spicy, if you want a full-on explosive flavor, you can always add more
- because I love its taste, I used sambal oelek to add some extra heat, but you can use your favorite chili paste, chopped fresh chili pepper or red pepper flakes
What to serve with moroccan salmon?
- some crusty bread or garlic bread
- couscous, pearl couscous or rice
- a big tomato salad drizzled with lemon juice and olive oil
- cucumber salad
Try These Next
Spicy Moroccan Salmon with Pistachio Couscous
- 4 salmon fillets, skin removed
- 1 tsp each: salt, black pepper, smoked paprika
spicy tomato sauce
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lemon, thinly sliced
- 4 garlic cloves, minced
- 1 small brown onion, finely chopped
- 1 tsp grated ginger
- 1 tsp each: salt, black pepper, ground cumin, ground coriander
- 3 tbsp tomato paste
- ¼ cup/50 ml vegetable broth
- 1 ½ cups/350 ml crushed tomatoes
- 1 tsp chili paste or 1 chili pepper
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 4 oz/120 g Castelvetrano olives
Pistachio pearl couscous
- 1 cup pearl couscous, couscous or rice
- 1 tbsp unsalted butter
- 4 tbsp chopped toasted pistachios
- 1 tbsp cilantro + parsley
- salt and black pepper to taste
- If using, start with cooking the couscous or rice in salted water according to the package instructions. Drain. Combine with butter, pistachios, parsley and cilantro. Season with salt and black pepper.
- in the meantime, get the prep done before you start cooking: mince the garlic, finely chop the onion, grate the ginger. Thinly slice the lemon.
- Heat oil and butter in a large nonstick skillet over medium heat. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.
- Place the lemon slices flat on the bottom of the skillet in a single layer and sear over high heat for 30 seconds on each side without stirring, or until caramelized. Remove the lemons from the skillet and set aside.
- Reduce the heat to low. Add garlic, onion and ginger. Cook for 3 minutes, or until soft and fragrant. Stir in salt, pepper, cumin and coriander. Add tomato paste, stir for 1 minute. Deglaze with vegetable broth, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add chili paste and pour in crushed tomatoes, simmer for 3 minutes.
- In the meantime, roughly chop the parsley and cilantro.
- Add parsley and cilantro to the sauce. Return salmon to the skillet. Add olives and top with lemon slices. Allow to cook for 3 more minutes or until the salmon is just cooked through.
- Serve with pistachio couscous. Enjoy!
Calories Per Serving: 662 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.