We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Moroccan salmon with cauliflower ‘couscous’ and garlic spinach
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Laura Edwards
Moroccan salmon with cauliflower ‘couscous’ and garlic spinach
Serves: 2
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
382Kcal
Fat
19gr
Saturates
4gr
Carbs
8gr
Sugars
6gr
Fibre
4gr
Protein
43gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 300g cauliflower florets
- 2 tsp rapeseed oil
- grated zest and juice of 1 lemon
- 2 x 150g salmon fillets
- 1 tsp ras el hanout
- 1 garlic clove, sliced
- 150g young-leaf spinach
- ½ tsp harissa (we like Belazu)
- 75g 0% fat Greek yogurt
Step by step
- Whiz the cauliflower florets in short bursts in a food processor until it has the texture of couscous. Heat 1 teaspoon oil in a shallow pan, add the cauliflower couscous and a little seasoning and stir-fry over a high heat for 3-4 minutes until it's starting to turn golden in places. Add 3 tablespoons water, cover the pan with a lid and cook over a low heat for 4 minutes or until the cauliflower is tender and the water has evaporated. Keep warm.
- Meanwhile, squeeze the juice of ½ lemon over the salmon; dust with the ras el hanout on both sides. Heat 1 teaspoon oil in a frying pan, add the salmon and fry for 3 minutes each side over a medium-high heat, or until cooked to your liking. Remove to warmed plates.
- Add the garlic to the fat left in the frying pan and cook until it starts to sizzle. Pile in the spinach; cook until just wilted.
- Add half the lemon zest and the rest of the juice to the cauliflower couscous and spoon onto the plates, along with the spinach.
- Stir the remaining lemon zest and the harissa into the yogurt; season. Serve with the salmon.
Chef quote
Salmon contains omega-3 fats, which help to keep the heart and brain healthy.