Moroccan Salmon with Nectarine Couscous

Punch up your salmon dinner in just 25 minutes with our aromatic blend of spices. We pair it with a whole-wheat couscous with buttery pine nuts and sweet nectarines to complete this delicious, satisfying meal.

Get access to everything we publish when you sign up for Outside+.

Nutritional Bonus: Salmon is one of the best sources of vitamin B12 on the planet. 

Prep Time
20 min
Cook Time
5 min
25 min


  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp sea salt, divided
  • 4 4-oz boneless salmon fillets, skin on
  • High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
  • 1/2 cup whole-wheat couscous
  • 2 green onions, chopped
  • 1/2 yellow bell pepper, diced
  • 1 oz pine nuts, toasted
  • 1/2 cup diced nectarine


  1. In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.
  2. Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.
  3. Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

Nutrition Information

  • Serving Size 1 salmon fillet and 3/4 cup couscous mixture
  • Calories 274
  • Carbohydrate Content 19 g
  • Cholesterol Content 62 mg
  • Fat Content 10 g
  • Fiber Content 6 g
  • Protein Content 26 g
  • Saturated Fat Content 1 g
  • Sodium Content 313 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 4 g