Turmeric Salmon and Couscous

This Turmeric Salmon and Couscous skillet is super easy to make on a weeknight but seasonal and tasty enough for company. Loaded with good for you ingredients and ready in under 30 minutes!

5 from 1 vote

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Course: Dinner

Cuisine: Indian

Keyword: salmon and couscous

Cook Time: 20

Total Time: 20

Servings:

Calories: 489kcal

Ingredients

4 skin on salmon fillets
1 orange pepper, diced
½ red onion, diced
1 teaspoon Kosher salt
¼ teaspoon pepper
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon paprika
1 cup couscous
2 tablespoon fresh orange juice
1 tablespoon orange zest

Instructions

Heat a pot over medium-high heat and add 1 tablespoon olive oil. Add peppers and onions and saute for about 5 minutes or until they become soft. Sprinkle the vegetables with half the salt, pepper, turmeric and paprika. I just eyeball this.
Add coucous and stir a minute. Add one cup of water and bring to a boil. When boiling remove from heat, place lid on and let sit for five minutes. Add orange zest.
In a cast iron pan heat 1 tablespoon olive oil over medium high heat. Place salmon on a plate and sprinkle with remainng salt, pepper, turmeric and paprika. Again you can kind of eyeball this. Rub all the spices into both sides of the salmon.
Place salmon skin side down in heated pan and leave for about five minutes on first side. Turn and cook a remaining 5 minutes or so depending on thickness of the salmon.
Serve salmon over the couscous. Sprinkle with the fresh orange juice.

Notes

Couscous is not gluten-free. If you prefer gluten-free replace it with quinoa or rice.

Nutrition

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