Spice Crusted Salmon with Couscous Salmon

Nutriscore Rating: 72/100

Elevate your weeknight dinner game with this irresistible Spice Crusted Salmon with Couscous. Perfectly seasoned with a bold blend of cumin, smoked paprika, garlic, and a hint of black pepper, the salmon develops a flavorful crust that locks in its natural juiciness. Paired with a vibrant couscous salad infused with lemon, fresh parsley, cherry tomatoes, and red onion, this dish strikes the perfect balance between hearty and refreshing. Ready in just 35 minutes, this Mediterranean-inspired recipe is ideal for busy evenings yet impressive enough for guests. Serve it as-is for a wholesome, nutrient-packed meal or pair with a crisp white wine to make the flavors shine. Keywords: spice crusted salmon, couscous salad, easy salmon recipe, Mediterranean salmon recipe, weeknight dinner ideas.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 pieces Salmon fillets (skin-on)
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil (divided)
• 1 cup Couscous
• 1.25 cups Vegetable or chicken broth
• 2 tablespoons Lemon juice (freshly squeezed)
• 2 tablespoons Fresh parsley (chopped)
• 1 cup Cherry tomatoes (halved)
• 0.25 cup Red onion (finely diced)

📝 Instructions

10 steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. In a small bowl, combine the ground cumin, smoked paprika, garlic powder, salt, and black pepper.

3. Pat the salmon fillets dry with a paper towel and rub them with 1 tablespoon of olive oil.

4. Generously coat the salmon fillets with the spice mixture, pressing lightly with your fingers to create a crust.

5. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the salmon fillets skin-side down and sear for 2 minutes.

6. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. While the salmon cooks, prepare the couscous. In a medium saucepan, bring the vegetable or chicken broth to a boil.

8. Remove the saucepan from heat and stir in the couscous. Cover the pan and let it sit for 5 minutes, allowing the couscous to absorb the liquid.

9. Fluff the couscous with a fork, then stir in the lemon juice, fresh parsley, cherry tomatoes, and diced red onion.

10. To serve, divide the couscous evenly among the plates and place a salmon fillet on top. Garnish with additional parsley or lemon wedges if desired.

Nutrition Facts

1 serving (357.0g)

Calories		484
% Daily Value*
Total Fat		29.3 g	38%
	Saturated Fat	6.4 g	32%
	Polyunsaturated Fat	0.0 g
Cholesterol		107 mg	36%
Sodium		862 mg	37%
Total Carbohydrate		15.4 g	6%
	Dietary Fiber	2.1 g	8%
	Total Sugars	2.1 g
Protein		40.0 g	80%
Vitamin D		22.4 mcg	112%
Calcium		51 mg	4%
Iron		2.1 mg	12%
Potassium		849 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1059 cal (54.5%%)

Protein: 642 cal (33.0%%)

Carbs: 242 cal (12.5%%)