Moroccan Seared Salmon & Hummus Dressing
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Moroccan Seared Salmon & Hummus Dressing

Moroccan Seared Salmon & Hummus Dressing

with Quinoa-Spinach Salad

In this easy 4 stepper, enjoy a bright and light quinoa-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.

This recipe is under 650kcal per serving.

We’ve replaced the couscous in this recipe with quinoa & millet blend due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Over 30g protein
Calorie Smart
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time5 minutes


Serving amount

1 packet

quinoa & millet blend

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 sachet

chicken-style stock powder





1 packet


(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet


(Contains Fish; May be present: Crustacean, Mollusc. )

1 sachet

chermoula spice blend

1 packet

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water


white wine vinegar


Nutritional Values

Energy (kJ)2668 kJ
Calories637 kcal
Fat32.9 g
of which saturates4.7 g
Carbohydrate45.2 g
of which sugars6.1 g
Dietary Fibre5.7 g
Protein38.1 g
Sodium1352 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Medium Saucepan



• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan. Stir through chicken-style stock powder. Set aside.

TIP: Rinsing the grain blend helps remove any bitter flavour!


• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently turn to coat.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!


• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to pan with quinoa. Toss to combine. Season to taste. • Divide quinoa-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!