Moroccan Roasted Salmon with Couscous

Name: Moroccan Roasted Salmon with Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2 pound salmon fillets; 2 bell peppers (large, cut into 1-inch pieces); 1 zucchini (medium, cut into 1/2-inch half-moons); 1 red onion (cut into wedges); 1 cup cherry tomatoes; 0.5 cup Kalamata olives (pitted, halved); 3 tablespoon olive oil; 2 tablespoon harissa paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 cup couscous (uncooked); 0.5 cup fresh parsley (chopped); 1 lemon juice

Tender salmon fillets roasted with a spicy harissa-infused marinade, accompanied by roasted bell peppers, zucchini, and cherry tomatoes, served alongside fluffy lemon-herb couscous.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Cuisine: Moroccan
Difficulty: Medium

Dietary

Dairy-Free
Egg-Free
Nut-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

2 pound salmon fillets
2 bell peppers (large, cut into 1-inch pieces)
1 zucchini (medium, cut into 1/2-inch half-moons)
1 red onion (cut into wedges)
1 cup cherry tomatoes
0.5 cup Kalamata olives (pitted, halved)
3 tablespoon olive oil
2 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 cup couscous (uncooked)
0.5 cup fresh parsley (chopped)
1 lemon juice

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss the bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives with 2 tablespoons of olive oil, salt, and black pepper. Spread vegetables in a single layer on a large baking sheet.
Roast vegetables for 15 minutes while you prepare the salmon.
In a small bowl, combine harissa paste, ground cumin, ground coriander, salt, and black pepper. Rub this mixture evenly over both sides of the salmon fillets.
After 15 minutes, remove the vegetables from the oven. Push them to one side of the baking sheet and place the seasoned salmon fillets on the other side. Return to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and vegetables roast, prepare the couscous according to package directions. Once cooked, fluff with a fork and stir in the chopped fresh parsley and lemon juice.
Serve the roasted salmon and vegetables alongside the lemon-herb couscous.

Notes

Ensure all vegetables are cut roughly the same size for even cooking. For extra crispiness, roast vegetables at a higher temperature initially.

Nutrition (per serving)

Calories: 520
Protein: 30 g
Carbohydrates: 40 g
Fat: 28 g
Fiber: 6 g
Sodium: 600 mg
Saturated Fat: 4 g
Sugar: 5 g
Cholesterol: 70 mg