Spiced Salmon with Orange Arugula Salad and Couscous

This spiced salmon recipe brings together the warmth of Turkish spices with the freshness of citrus and peppery arugula. The salmon is pan-seared until perfectly tender, then served over a bed of fluffy couscous drizzled with a bright lemon shallot dressing. A simple orange and celery salad adds a refreshing crunch that balances the rich flavors.

Perfect for a quick weeknight dinner, this dish comes together in just 35 minutes. The combination of textures and flavors-from the crispy salmon skin to the tangy dressing-will make it a new favorite in your rotation.

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Ingredients

12 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit CeleryView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and mince 2 tablespoons of the shallot. Zest the lemon and orange (you’ll need about ½ teaspoon from each). Peel the orange with your hands, then thinly slice into rounds, removing any seeds. Halve the lemon. Thinly slice the celery.
2. In a large bowl, whisk together the juice of half a lemon, the minced shallot, lemon and orange zest and a large drizzle of olive oil (to taste). Season with salt and pepper. Set half of this dressing aside for the couscous.
3. Cook the couscous: Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat the salmon dry with a paper towel and season all sides with salt, pepper and the Turkish spice blend. Add the salmon to the pan, skin-side down and cook for 3-4 minutes per side, until opaque in the center. Remove from the pan and discard the skin.
5. Toss the arugula, orange slices and celery into the bowl with the remaining dressing. Season with salt and pepper. Add extra olive oil or lemon juice if needed.
6. To serve, place a bed of couscous on each plate, drizzle with the reserved lemon shallot dressing and top with the spiced salmon. Serve the orange arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I use instead of Turkish spice blend?

If you don’t have Turkish spice blend, you can make your own by combining equal parts cumin, coriander, paprika and a pinch of cinnamon.

Is this recipe gluten-free?

The recipe contains couscous, which is made from wheat. For a gluten-free version, substitute couscous with quinoa or rice.