Spicy Moroccan Salmon with Pistachio Couscous
Flaky, pan-fried salmon fillets with green olives and lemon, served in a fragrant tomato sauce. It’s bright, delicious and ready in less than 30 minutes. A flavorful one-skillet dish that pairs perfectly with pearl couscous, rice or some crusty bread.
Ingredients
salmon
- 4 salmon fillets skin removed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp 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 salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp tomato paste
- ¼ cup vegetable broth
- 1 ½ cups crushed tomatoes
- 1 tsp chili paste or 1 chili pepper
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 4 ounces Castelvetrano olives
Pistachio pearl couscous
- 1 cup pearl couscous couscous or rice
- 1 tbsp unsalted butter
- 4 tbsp chopped toasted pistachios
- 1 tbsp chopped cilantro
- 1 tbsp chopped parsley
- salt and black pepper to taste
Instructions
- If using, start with cooking the couscous or rice in salted water according to the package instructions. When ready, drain and 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!
Video
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Nutrition
Calories: 575kcalCarbohydrates: 47gProtein: 42gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 109mgSodium: 1519mgPotassium: 1387mgFiber: 6gSugar: 6gVitamin A: 919IUVitamin C: 27mgCalcium: 95mgIron: 4mg
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