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Pan-Seared Moroccan Salmon

This pan-seared Moroccan salmon is gently but perfectly spiced, comes together in minutes, is perfect for crazy weeknights yet impressive enough for entertaining, and healthy enough to remind you how good it can taste to take care of yourself.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 487 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 2 oranges preferably seedless
  • 1/2 cup Torn basil leaves
  • 1/2 small red onion slivered
  • 10 large oil-cured black olives pitted
  • A few handfuls mixed salad greens
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 to 2 teaspoons salt
  • Four fillets fresh salmon without skin

Instructions

    Cup of Yum
  1. Using a sharp knife, lop off the top and bottom of the oranges so the oranges stand upright on a cutting board. Trim the rind and the white pith from them. Turn the oranges on their sides and very thinly slice them.
  2. Arrange the oranges on 4 plates. Top with the basil and onion and scatter with the olives. Place the greens on top. Drizzle each salad with a little oil. Let rest while you make the salmon.
  3. In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each salmon fillet.
  4. Heat 1 tablespoon of the oil in a skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, about 2 minutes longer for rare, depending on the thickness. Arrange a salmon fillet on each salad and drizzle with the remaining oil.

Notes

  • If you really want to make this spice-rubbed salmon and side salad sing, dress it with a lovely little vinaigrette made by whisking together the juice of another orange, a few drops of white wine vinegar, and some extra-virgin olive oil, then dribble it over both salmon and salad. We like it so much, we could see adding this to the rotation of go-to recipes that we turn to during crazy weeks (and save a portion to take to work for lunch the next day, keeping the salmon and salad separate).

Nutrition Information

Serving 1portion Calories 487kcal (24%) Carbohydrates 11g (4%) Protein 35g (70%) Fat 34g (52%) Saturated Fat 5g (25%) Monounsaturated Fat 20g Cholesterol 94mg (31%) Sodium 1121mg (47%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 487

% Daily Value*

Serving 1portion
Calories 487kcal 24%
Carbohydrates 11g 4%
Protein 35g 70%
Fat 34g 52%
Saturated Fat 5g 25%
Monounsaturated Fat 20g 100%
Cholesterol 94mg 31%
Sodium 1121mg 47%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.