Name: Moroccan-Spiced Roasted Salmon with Chermoula, Roasted Carrots & Pearl Couscous
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 salmon fillet (6 oz); 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil, divided; 4 oz pearl couscous; 1 small carrot, peeled and cut into batons; 1/2 cup water or low-sodium vegetable broth; 1/2 cup fresh parsley leaves (packed); 1/2 cup fresh cilantro leaves (packed); 1 clove garlic; Zest of 1/2 lemon; Juice of 1/2 lemon; 1/4 tsp ground cumin (for chermoula); Pinch smoked paprika (for chermoula); 1/8 tsp sea salt; Freshly ground black pepper, to taste; Lemon wedges and extra cilantro, for garnish

Moroccan-Spiced Roasted Salmon with Chermoula, Roasted Carrots & Pearl Couscous

NuttyApricot8845

This Moroccan-inspired salmon dinner brings the vibrant flavors of North Africa to your table in just 30 minutes. The salmon is rubbed with a smoky, earthy blend of spices before roasting to juicy perfection, while the carrots caramelize alongside. A punchy chermoula sauce—packed with fresh parsley, cilantro, garlic, and lemon—crowns the fish with herby brightness and irresistible color. Paired with fluffy pearl couscous, each bite balances savory, citrusy, and lightly smoky notes. Perfect for a weeknight meal that feels like a special occasion, finished with cilantro and lemon for an eye-catching, fresh finish.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, combine ground cumin, ground coriander, smoked paprika, cayenne, kosher salt, and black pepper. Drizzle half the olive oil over the salmon fillet and rub spice mix all over the top and sides.
Toss carrot batons with a drizzle of olive oil, salt, and pepper. Place them on one side of the prepared baking sheet. Arrange salmon fillet on the other side.
Roast in the oven for 14-16 minutes, or until the salmon is just cooked through and flakes easily and carrots are caramelized and tender.
While the salmon and carrots roast, bring 1/2 cup water or low-sodium vegetable broth to a boil in a small saucepan. Stir in pearl couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender and liquid is absorbed. Fluff with a fork.
Meanwhile, make the chermoula: In a food processor or blender, combine parsley, cilantro, garlic, lemon zest, lemon juice, olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Pulse until a vibrant, slightly chunky sauce forms. Taste and adjust seasoning.
To serve: Mound couscous on a plate. Top with roasted salmon, spooning generous chermoula over the fish. Arrange roasted carrots alongside. Garnish with extra cilantro and lemon wedges.