Turkish-Spiced Salmon with Couscous and Apple Salad

This Turkish-spiced salmon brings together warm, aromatic spices like cumin and coriander with tender, flaky fish. Paired with light couscous and a crisp apple salad, it’s a balanced meal that’s both satisfying and nutritious.

The creamy mustard sauce adds a tangy finish that ties everything together. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine ¾ cup water (1½ cups for 4 servings), stock concentrate and a pinch of salt. Bring to a boil, then stir in couscous. Remove from heat and cover; let stand until ready to serve.
2. Pat salmon dry with paper towels. Season all over with salt and pepper; season flesh side with Turkish Spice (you may have some left over). Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add salmon, skin sides down and cook until lightly browned and crispy, 5-6 minutes. Carefully flip and cook until salmon is opaque and cooked through, 2-4 minutes more.
3. Meanwhile, wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.
4. Place ½ tsp sugar (1 tsp for 4 servings) in a medium bowl. Squeeze in juice from 1 lemon half (2 halves for 4 servings) and stir to dissolve sugar. Add mustard and sour cream; stir to combine. Season with salt and pepper. Set aside.
5. Place mixed greens, sliced apple and pecans in a large bowl. Add a big squeeze of lemon juice and a drizzle of olive oil; toss to combine. Season with salt and pepper.
6. Fluff couscous with a fork and season with salt and pepper. Divide between plates, then top with salmon. Drizzle salmon with sauce. Serve with salad on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of couscous?

Quinoa or rice would work well. Cook according to package directions and season similarly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently to avoid drying.