Spiced Dijon Salmon with Apple Pecan Salad and Couscous

This vibrant dish brings together tender salmon fillets seasoned with a warm Turkish spice blend, featuring cumin, coriander and a hint of chili. Paired with a creamy Dijon mustard sauce, fluffy couscous and a crisp apple pecan salad, it’s a balanced meal that’s as nutritious as it is delicious.

The combination of savory spices, tangy mustard, sweet apples and crunchy pecans creates a symphony of textures and flavors. Perfect for a weeknight dinner that feels special, this recipe is sure to become a favorite.

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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

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water, the veggie stock concentrate and a pinch of salt to a boil in a small pot. Stir in the couscous, remove from heat, cover and let stand until the rest of the meal is ready.
2. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Pat the salmon dry with a paper towel and season all over with salt, pepper and the Turkish spice blend. Place the salmon skin-side down in the pan and cook until the skin is crispy, 3-6 minutes. Flip and cook to your desired doneness, about 3-4 minutes more.
3. Meanwhile, wash and dry all produce. Cut the lemon in half. Core and halve the apple, then thinly slice.
4. In a medium bowl, combine the brown sugar and juice from one lemon half, stirring until the sugar dissolves. Add the Dijon mustard and sour cream and whisk until smooth. Season with salt and pepper to taste.
5. In a large bowl, toss the arugula, apple slices and pecans with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates, top with the salmon and drizzle with the Dijon cream sauce. Serve the apple pecan salad on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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, rice or orzo would work well as a substitute for couscous.

Is there a dairy-free option for the sauce?

You can replace the sour cream with a dairy-free yogurt or omit it and use extra mustard and lemon juice.