HelloFresh Moroccan Spiced Salmon

Post in Collaboration with HelloFresh

HelloFresh Moroccan Spiced Salmon

I’m all about no-fuss, simple and tasty cooking. When I see recipes that meet these criteria I’m always keen to try it. HelloFresh is a service that takes some of the hassle out of cooking by delivering recipes along with the ingredients straight to you. Recipes on offer change weekly. I didn’t try the delivery service, but did try one of the recipes: Moroccan Spiced Salmon with Lemon and Caramalised Onion Couscous. Many of the recipes take no longer than 45 minutes to prep and cook, with some taking only 15 minutes. This one took 35 minutes.

The recipe steps are clear and give helpful tips, such as what to look out for when the fish is cooked. And how does it taste? Well, the salmon certainly packs lots of flavour from the spicy ras el hanout and the caramalised onion in the cous cous also add a delicious extra flavour hit. It’s a win all round.

Check out the HelloFresh website for more recipe inspirations.

HelloFresh Moroccan Spiced Salmon

April 18, 2019
: 2
: 5 min
: 30 min
: 35 min
: easy

Moroccan Spiced Salmon recipe from HelloFresh


  • Ras-el-Hanout
  • 2 Salmon fillets
  • ½ Red Onion
  • ½ bunch of Mint
  • 2 Vine Tomatoes
  • ½ Lemon
  • ½ Vegetable Stock Pot
  • 150 grams Couscous
  • 2 tsps Olive Oil
  • 300 millilites Water
  • Step 1 Mix the ras-el-hanout in a small bowl with the olive oil (amount specified in the ingredient list). Rub the mixture all over the salmon and season with a pinch of salt and a good grind of black pepper. TIP: Add less ras-el-hanout if you want less heat. Leave to the side to marinate while you prep everything else.
  • Step 2 Cut the red onion in half through the root, peel and chop into roughly ½cm pieces. Heat a splash of olive oil in a saucepan on medium-low heat. Add the onion with a good pinch of salt and black pepper. Cook slowly with a lid on the pan for 15-20 mins until very soft. TIP: Check regularly to make sure it’s not sticking to the pan, turn down the heat and add a dash of water if necessary.
  • Step 3 While the onion cooks, remove the mint leaves from their stalks, discard the stalks and finely chop the leaves. Chop the vine tomato into ½cm cubes. Zest the lemon and then halve it.
  • Step 4 Once the onion is soft add the water (amount specified in the ingredient list) to the pan. Bring to the boil, add the vegetable stock pot and stir to dissolve. Remove the pan from the heat. Add the couscous and stir everything together. Place a lid on the pan and leave to the side for 10 mins whilst you cook the salmon.
  • Step 5 Preheat your grill to high. Heat a splash of olive oil in a frying pan on medium heat. Once hot place the salmon in the pan skin-side down. Cook for 4 mins without moving the salmon. Place the pan under your grill. Grill the salmon for 4-5 mins. TIP: The fish is cooked when the centre is opaque. Remove from under your grill. Add a knob of butter (if you have some) to the pan and squeeze over some lemon juice.
  • Step 6 Stir the mint and tomato into the couscous along with a pinch of lemon zest (add more if you want it really citrusy). Pour any juices from the frying pan into the couscous and stir. To serve, place the couscous into bowls, top it off with the salmon and squeeze over a little more lemon juice.

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