Moroccan Salmon Recipe: Quick, Easy and So Delicious!

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is often lower in fat while tilapia is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and similar health benefits.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and fiber, while rice is a staple and inexpensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are cost-effective.

Wash and prep all ingredients.

Chop coriander into two to three cups.

Cut one to two carrots julienne style.

Peel and chop garlic (4-10 cloves depending on preference).

Slice a red bell pepper.

Open a can of chickpeas.

Heat medium heat on a large deep pan and add about five tablespoons of olive oil.

Add garlic and chickpeas to the pan and fry for a couple of minutes.

Add salt and 1.5 to 2 tablespoons of paprika, stir, and add a bit of water to prevent drying out.

Simmer for about five minutes, then add carrots and half of the coriander, mixing well.

Simmer for another five to ten minutes until carrots soften.

Add red bell pepper and half a cup of water, stir well.

Prep salmon fillets by rinsing them and placing them on top of the vegetable mixture without mixing.

Add the remaining coriander and salt on top of the salmon, then cover generously with paprika (2-4 tablespoons).

Add water to the pot to reach halfway up the salmon.

Lower the heat to medium low, cover slightly open to let steam escape, and baste the salmon every five to ten minutes.

After about 20 minutes, taste the vegetables and adjust salt as necessary.

Continue cooking for a total of 30 to 45 minutes, basting regularly until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens