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Moroccan Salmon with Nectarine Couscous

Punch up your salmon dinner in just 25 minutes with this aromatic blend of spices. This recipe pairs it with a whole-wheat couscous with buttery pine nuts and sweet nectarines to complete this delicious, satisfying meal.

Moroccan Salmon with Nectarine Couscous

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By: Clean Eating
4 serves
Prep Time
20 minutes
Cook Time
5 minutes


  • 1 tsp paprika
  • ¾ tsp ground cumin
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ½ tsp fresh ground black pepper
  • ½ tsp sea salt, divided
  • 4 4-oz boneless salmon fillets, skin on
  • High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
  • ½ cup whole-wheat couscous
  • 2 green onions, chopped
  • ½ yellow bell pepper, diced
  • 1 oz pine nuts, toasted
  • ½ cup diced nectarine



  1. In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and ¼ tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

  2. Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

  3. Meanwhile, in a small saucepan, bring ¾ cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining ¼ tsp salt. Divide salmon and couscous mixture among serving plates.

Recipe Notes

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Credit: Clean Eating

Nutrition Information

Serving size: 1 salmon fillet and ¾ cup couscous mixture – Calories: 274 – Fat: 10g – Saturated fat: 1g – Monounsaturated fat: 4g – Polyunsaturated fat: 4g – Carbohydrates: 19g – Sugar: 2g – Sodium: 313mg – Fiber: 6g – Protein: 26g – Cholesterol: 62mg



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