Ras el hanout salmon recipe

Name: Ras el hanout salmon
Yield: Serves 6
Ingredients: 3 tbsp ras el hanout; 2 tbsp maple syrup; 1 tbsp extra-virgin olive oil; 2 large cloves garlic, finely crushed; 2 lemons, zested; 1kg boneless salmon side; 50g flaked almonds; 300g couscous; 250g pomegranate seeds; 1 orange, zest and juice; 30g fresh flat-leaf parsley, roughly chopped; 30g fresh mint, leaved picked and roughly chopped; 1 red chilli, deseeded and finely chopped; 60g fresh wild rocket, to serve

Coat salmon with a sticky maple and ras el hanout glaze and serve on a bed of zesty couscous. This is a great alternative to a classic Christmas dinner.

See method

Serves 6
35 mins to prepare and 25 mins to cook
618 calories / serving

Dairy-free

Shop your ingredients

Schwartz Ras El Hanout 38G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
3 tbsp ras el hanout
£2.00
£52.63/kg
Tesco Finest Grade A Amber Maple Syrup 330G
2 tbsp maple syrup
£6.85
£20.76/kg
Tesco Extra Virgin Olive Oil 250Ml
1 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Garlic 4 Pack
Aldi Price Match
2 large cloves garlic, finely crushed
£0.87
£0.22/each
Tesco Lemons Each
2 lemons, zested
£0.37
£0.37/each
Tesco Boneless Salmon Half Side 500g
1kg boneless salmon side
£9.20
£18.40/kg
Tesco Toasted Flaked Almonds 100G
50g flaked almonds
£1.80
£18.00/kg
Tesco Mediterranean Style Couscous 110G
300g couscous
£0.75
£6.82/kg
Tesco Pomegranate Seeds 80G
250g pomegranate seeds
£1.50
£18.75/kg
Tesco Oranges Each
1 orange, zest and juice
£0.35
£0.35/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
30g fresh flat-leaf parsley, roughly chopped
£0.50
£16.67/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
30g fresh mint, leaved picked and roughly chopped
£0.50
£16.67/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely chopped
£0.51
£8.50/kg
Fresh & Naked Just Wild Rocket 60G
£1.00 Clubcard Price
(£16.67/kg)
Offer valid for delivery from 25/08/2026 until 19/10/2026
60g fresh wild rocket, to serve
£1.20
£20.00/kg

Method

Preheat the oven to 220°C, fan 200°C, gas 7.
Mix 2 tbsp ras el hanout, maple syrup, oil, garlic and zest of 1 lemon together until well combined. Place the salmon on a large baking tray, pat dry with a piece of kitchen paper, then smooth the marinade down the length of the fish with the back of a dessert spoon. Roast in the oven for 20-25 mins until golden, crisping around the edges and the flesh is cooked through.
Spread the almonds onto a baking tray and toast in the oven for 5-6 mins until evenly golden.
Meanwhile, place the couscous and remaining 1 tbsp ras el hanout in a large bowl and pour over 500ml of freshly boiled water. Cover with a clean tea towel and leave to soak for 10-15 mins until the water has been absorbed.
Fluff the couscous with a fork to separate the grains, then mix through the zest and juice of 1 lemon, the almonds, the orange zest and juice, 200g pomegranate, 20g parsley, the mint and chilli. Season to taste with freshly ground black pepper.
Lay the salmon on a serving platter and garnish with the remaining 50g pomegranate seeds, 10g parsley and the remaining lemon cut into wedges. Serve the salmon in large chunks with the couscous and fresh rocket.