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Moroccan salmon salad with couscous, cherry tomatoes, olives, chopped lettuce and grilled salmon fillet in a grey bowl with chimichurri dressing on the side

Moroccan Salmon Salad

moroccan grain mix, cilantro, olives

STARS

This is a thoughtful dish that combines lovely fresh ingredients. Pan-roasted salmon over a mix of lentils, Israeli couscous, and currants tossed with lemon juice and herbs. Olives, cherry tomatoes, and spring greens bring an herbaceous twist and a bright cilantro dressing marries all the flavors.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Salad

  • 1½ cups Israeli couscous
  • 1 cup green lentils
  • 4 tablespoons dried currants
  • 4 5-ounce salmon fillets
  • Salt and black pepper, to taste
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 4 cups mixed baby greens (baby gem, frisee and arugula)
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup heirloom cherry tomatoes, halved
  • ¼ cup cilantro, chopped
  • ¼ cup green onions, sliced
  • 4 tablespoons pitted sliced olives

Chimichurri Dressing (optional)

  • 1 cup cilantro, finely chopped
  • ½ cup fresh parsley, finely chopped
  • 1 jalapeño pepper, deseeded and finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • Salt and black pepper to taste
Directions
1
Cook couscous according to package instructions; drain, and stir in the canola oil.  
2
Cook the lentils according to packet instructions; drain.
3
Place the currants in a small bowl and cover with warm water  for 5 minutes, then drain. 
4
Pat the salmon fillets dry with paper towels, season with salt and pepper and drizzle with lemon juice. 
5
Heat the olive oil in a large skillet over medium-high heat and sear salmon until crispy and golden, about 4 minutes per side. 
6
Whisk all the vinaigrette ingredients in a small bowl and season to taste. 
7
In a large bowl, toss together the couscous, lentils, mixed greens, chickpeas, cherry tomatoes, cilantro, green onions, olives and dressing.   
8
Divide the salad between serving bowls and place a salmon fillet on top. Serve with any extra chimichurri on the side.

Moroccan Salmon Salad

moroccan grain mix, cilantro, olives

STARS

This is a thoughtful dish that combines lovely fresh ingredients. Pan-roasted salmon over a mix of lentils, Israeli couscous, and currants tossed with lemon juice and herbs. Olives, cherry tomatoes, and spring greens bring an herbaceous twist and a bright cilantro dressing marries all the flavors.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Salad

  • 1½ cups Israeli couscous
  • 1 cup green lentils
  • 4 tablespoons dried currants
  • 4 5-ounce salmon fillets
  • Salt and black pepper, to taste
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 4 cups mixed baby greens (baby gem, frisee and arugula)
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 cup heirloom cherry tomatoes, halved
  • ¼ cup cilantro, chopped
  • ¼ cup green onions, sliced
  • 4 tablespoons pitted sliced olives

Chimichurri Dressing (optional)

  • 1 cup cilantro, finely chopped
  • ½ cup fresh parsley, finely chopped
  • 1 jalapeño pepper, deseeded and finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • Salt and black pepper to taste

Directions

1
Cook couscous according to package instructions; drain, and stir in the canola oil.  
2
Cook the lentils according to packet instructions; drain.
3
Place the currants in a small bowl and cover with warm water  for 5 minutes, then drain. 
4
Pat the salmon fillets dry with paper towels, season with salt and pepper and drizzle with lemon juice. 
5
Heat the olive oil in a large skillet over medium-high heat and sear salmon until crispy and golden, about 4 minutes per side. 
6
Whisk all the vinaigrette ingredients in a small bowl and season to taste. 
7
In a large bowl, toss together the couscous, lentils, mixed greens, chickpeas, cherry tomatoes, cilantro, green onions, olives and dressing.   
8
Divide the salad between serving bowls and place a salmon fillet on top. Serve with any extra chimichurri on the side.