This quick salmon dinner combines a fragrant Ras El Hanout crust with fresh lemon cous cous and colourful roasted vegetables. It feels special enough for the weekend but is easy enough for a midweek supper.

🥣 Ingredients

• 4 salmon fillets
• 1½ tbsp Ras El Hanout
• 1 tbsp olive oil
• 1 red pepper, chopped
• 1 courgette, chopped
• 1 red onion, cut into wedges
• 200g cous cous
• 250ml hot vegetable stock
• 1 lemon, zest and juice
• 2 tbsp chopped coriander or parsley
• Salt and black pepper

🍳 How to Make It

1. Preheat the oven to 200°C fan. Place the pepper, courgette and onion on a tray, toss with half the oil and season. Roast for 15 minutes.
2. Rub the salmon with the remaining oil and Ras El Hanout. Move the vegetables aside and place the salmon on the tray.
3. Roast for another 12–15 minutes, until the salmon flakes easily and the vegetables are tender.
4. Meanwhile, cover the cous cous with the hot stock and leave for 8 minutes. Fluff with a fork, then mix in the lemon zest, juice and herbs.
5. Serve the spiced salmon with the lemon cous cous and roasted vegetables.

⏱️ Timings

Prep: 12 minutes · Cook: 30 minutes · Serves: 4

🍽️ Serving Suggestions

Serve straight away with the suggested accompaniments, fresh herbs and lemon. Leftovers can be cooled, covered and refrigerated for up to two days where appropriate.

✨ Why This Recipe Works

The aromatic crust complements rich salmon, while lemon cous cous keeps the plate light and fresh.

🛒 Get the Blend

Make this recipe with our Ras El Hanout.

🌶️ More Ras El Hanout Recipes

• Ras El Hanout Chicken, Apricot & Chickpea Tagine
• Ras El Hanout Roasted Cauliflower Cous Cous Bowl
• Ras El Hanout Lamb Koftas with Mint Yoghurt
• Ras El Hanout Sweet Potato & Red Lentil Soup
• Ras El Hanout Spiced Carrot & Hummus Flatbreads

Shop Ras El Hanout →

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