Seared Moroccan Salmon with Orange, Mint and Quinoa Salad

main meals


This recipe is packed full of all the goods that will satisfy your nutritional needs as well as your taste buds.⁣ Quick seared salmon with a Moroccan spice that you can mix up yourself or opt for a store bought mix to make it even quicker. Paired with fresh orange, mint, almonds, olives and quinoa, it makes for a delicious and nutritious dinner.


Seared Moroccan Salmon with Orange, Mint and Quinoa Salad


Serves: 2

Ready in: 30 mins

Dietary: DF | GF




½ cup quinoa, well rinsed

1 cup water

¼ cup toasted sliced almonds

1 orange, peeled and sliced into bite sized pieces

¼ cup sliced olives

½ cup packed mint leaves

2 tbsp olive oil 

finely grated zest and juice of 1 orange

¼ tsp sea salt

¼ tsp cracked pepper


Moroccan Spice Mix 

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground coriander

½ tsp cinnamon

½ tsp allspice

½ tsp cayenne pepper

½ tsp sea salt 

½ tsp ground pepper

*(or use 2 tbsp store bought Moroccan spice mix)


2 salmon fillets (approx 300g) 

1 tbsp olive oil 



  1. For the salad, put the quinoa and water in a small pot. Put on the stove and bring to the boil. Lower to a simmer, cover and cook for 15 minutes. 
  2. Once the quinoa is cooked, fluff with a fork and put into a large bowl. Add the sliced almonds, orange pieces and sliced olives. Tear the mint leaves with your hands into smaller pieces and add into the bowl. 
  3. Mix the olive oil, juice of the orange (save the zest to garnish), and salt and pepper in a small bowl and pour over the salad. Toss well to combine and set aside. 
  4. For the salmon, mix together all of the ingredients for the spice mix in a small bowl. Pat the salmon fillets dry with a paper towel and sprinkle the spice mix over both sides. 
  5. Heat the olive oil in a non-stick frying pan or skillet over a medium to high heat. Sear the salmon with the skin side down for 6 minutes. Turn the salmon over and cook for a further 2-6 minutes (depending on thickness) until the salmon is cooked through and easily flakes with a fork. Transfer to a paper towel-lined plate. 
  6. Serve the salmon with the quinoa salad and garnish with the orange zest. 


Mix it up! 

  • Try swapping the salmon fillets for chicken breasts or lamb steaks/chops.
  • Try using couscous or bulgur instead of quinoa.