Turkish-Spiced Salmon with Couscous and Apple Arugula Salad

This Turkish-spiced salmon is a quick and wholesome dinner that brings together warm spices, creamy sauce and fresh greens. The salmon is seasoned with a blend of cumin, garlic, coriander and chili, then pan-seared to perfection. It’s served over light and fluffy couscous, drizzled with a tangy mustard cream sauce and accompanied by a crisp apple arugula salad with pecans.

Packed with omega-3s and vibrant flavors, this dish is as nutritious as it is delicious. The combination of spiced salmon, sweet apples, peppery arugula and crunchy pecans creates a balanced meal that’s sure to become a weeknight favorite. Ready in just 30 minutes, it’s perfect for busy evenings when you want something special without the fuss.

Log in to save recipes and build weekly shopping lists.

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. In a small pot, bring 1 cup water, the veggie stock concentrate and a pinch of salt to a boil. 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 paper towels and season all over with salt, pepper and the Turkish spice blend. Place the salmon skin-side down in the pan and cook to your desired doneness, 3-6 minutes per side.
3. Wash and dry all produce. Halve the lemon. Core and halve the apple, then thinly slice.
4. In a medium bowl, combine the brown sugar and the juice from one lemon half, stirring until the sugar dissolves. Add the Dijon mustard and sour cream and stir until smooth. Season with salt and pepper.
5. In a large bowl, toss together the arugula, sliced apple and pecans. Squeeze the remaining lemon half over the salad, drizzle with a little vegetable oil and toss to combine. 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 mustard cream sauce. Serve the salad on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time as needed.

What can I substitute for Turkish spice blend?

You can make your own blend with equal parts cumin, coriander, paprika, garlic powder and a pinch of chili flakes.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free yogurt or omit the sauce and simply season the salmon with lemon juice.