Spice Crusted Salmon with Couscous Salmon
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
In a small bowl, combine the ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Pat the salmon fillets dry with a paper towel and rub them with 1 tablespoon of olive oil.
Generously coat the salmon fillets with the spice mixture, pressing lightly with your fingers to create a crust.
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.
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.
While the salmon cooks, prepare the couscous. In a medium saucepan, bring the vegetable or chicken broth to a boil.
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.
Fluff the couscous with a fork, then stir in the lemon juice, fresh parsley, cherry tomatoes, and diced red onion.
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
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2309 mg | 49% | |
*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.
