Speedy Moroccan Salmon & Garlic Yoghurt
with Carrot Couscous & Rocket Salad
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Soy
There’s no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy - brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!
Ingredients
1 sachet
Vegetable Stock Pot
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs)
1
Pear
1 packet
Spinach & Rocket Mix
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
2
Garlic
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¾ cup
boiling water
¼ tsp
salt
2 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Set air fryer to 200°C. Pat salmon dry with paper towel.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, gently turning to coat.
• Place salmon, skin-side up, into a foil-lined air fryer basket and cook until just cooked through, 10-12 minutes.
• In the last 2 minutes of cook time, drizzle over the honey and cook until golden.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute, add the honey, gently turning
salmon to coat. Transfer to a plate to rest.
• Meanwhile, grate carrot (see ingredients).
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes.
• Add the water and stock concentrate, then bring to the boil.
• Add couscous and stir to combine. Cover with a lid, then remove from heat.
• Leave for 5 minutes. Fluff up with a fork. Cover to keep warm.
• Meanwhile, thinly slice apple/pear into wedges. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste with salt and pepper, then set aside.
• In a second medium bowl, combine pear, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide carrot couscous and rocket salad between plates.
• Top with Moroccan salmon. Serve with garlic yoghurt. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chermoula-spiced salmon was a clear highlight, with the garlic yoghurt and carrot couscous both drawing plenty of praise. Some found the couscous a little mild and felt it needed extra seasoning or added vegetables.
- Ease of prep: Most found this a quick and easy weeknight meal, though a few noted that starting the salmon too early — before the carrot is grated — can leave it sitting while prep catches up.
- Suggestions: Several customers added grated zucchini to the couscous for extra flavour, while others suggested fresh lemon or herbs to brighten the dish. Some felt the pear in the salad didn't suit the salmon and swapped it for cherry tomatoes or other additions.
- Leftovers: A couple of customers stretched the meal for four by adding extra salmon and couscous, suggesting it scales up well.
- Portions: A number of customers felt the salmon portion was on the smaller side, and some noted the rocket salad was quite modest — especially for four servings.
