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Moroccan Salmon

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 4
Calories: 813kcal



  • 2 Bunches of fresh cilantro
  • 1 bunch flat-leaf parsley stems sliced off
  • 3 garlic cloves peeled
  • ¾ tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp ground coriander
  • tsp cayenne pepper
  • ⅓ to ½ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice


  • ½ cup extra virgin olive oil divided
  • 20 whole garlic cloves peeled
  • 5 medium ripe tomatoes cored and diced
  • 2 medium white potatoes washed and diced
  • 2 green bell peppers seeded and diced
  • 2 yellow or orange bell peppers seeded and diced
  • 2 jalapeño peppers sliced into thin rings
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • ¼ tsp cayenne pepper flakes more or less as desired
  • 4 6-ounce portions of skinless salmon, preferably king or coho
  • 1 small lemon sliced thinly
  • Couscous or cauliflower rice for serving
  • Chermoula for serving


  • All ingredients ready? Let's begin!


  • Coarsely chop the cilantro and parsley and place the herbs in the bowl of a food processor. Pulse until finely chopped.
  • In a mortar and pestle, mash together the garlic and salt to form a paste. Add the garlic paste to the food processor, along with the cumin, paprika, coriander, and pepper. Pulse just to combine.
  • Place the top on the processor. With it running, slowly pour in the olive oil and then the lemon juice. Process until just combined and still a little chunky.
  • Place in a jar with a lid and refrigerate until ready to serve.


  • In a large heavy-bottomed skillet or sauté pan with a lid over medium-high heat, warm 2 tablespoons of the olive oil. Add the garlic and cook until fragrant and just starting to brown, approximately 3 minutes.
  • Add the tomatoes to the pan and lower the heat to medium-low. Sauté for 3 minutes until the tomatoes release their juices and start to soften.
  • Add the potatoes to the tomatoes and layer the bell peppers and jalapeños on top of the potatoes. Add the remaining olive on top of the peppers. Cook until everything begins to soften, approximately 4 minutes.
  • Stir in the cumin, paprika, salt, pepper, and cayenne. Turn the heat down to a very low simmer.
  • Cover the pan and cook for approximately 1 hour, stirring a couple of times.
  • Nestle the salmon portions, flat side down, into the sauce, cover the pan, and continue to cook for 10 minutes.
  • Layer the lemon slices on top of the salmon, cover, and cook for an additional 5 minutes or until the salmon is just opaque.
  • Serve the salmon with couscous or cauliflower rice. Spoon some sauce with potatoes around the salmon and serve chermoula on the side.



Calories: 813kcal | Carbohydrates: 39g | Protein: 40g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Cholesterol: 94mg | Sodium: 1129mg | Potassium: 2085mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2275IU | Vitamin C: 243mg | Calcium: 122mg | Iron: 5mg