Pan-Seared Moroccan-Spiced Salmon with Herbed Quinoa & Citrus Yogurt
This gluten-free recipe features tender salmon fillets seasoned with Moroccan spices, gently cooked in the slow-cooker for extra moisture, then served atop fluffy herbed quinoa and finished with a bright citrus yogurt sauce. Perfect for a quick, nutritious, and flavor-packed dinner in just 30 minutes.
- 4 pieces (5 oz each) salmon fillets, skinless
- 2 tbsp olive oil
- 2 tsp Moroccan spice blend (or ras el hanout)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 0.5 cup Greek yogurt
- 1 tsp lemon zest
- 1 tsp orange zest
- 2 tbsp lemon juice
- 1 tbsp orange juice
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Instructions
Rub salmon fillets with 1 tablespoon olive oil, Moroccan spice blend, salt, and black pepper.
⏱️ 2 minutesHeat remaining olive oil in a skillet over medium-high heat. Sear salmon fillets for 1 minute per side until lightly browned.
⏱️ 4 minutes 🌡️ medium-highTransfer salmon fillets to the slow-cooker. Add 1/4 cup water. Cover and cook on HIGH for 15 minutes.
⏱️ 15 minutes 🌡️ HIGHWhile salmon cooks, add quinoa and vegetable broth to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
⏱️ 15 minutes 🌡️ lowStir parsley and mint into the cooked quinoa.
⏱️ 1 minuteIn a small bowl, mix Greek yogurt, lemon zest, orange zest, lemon juice, and orange juice to make the citrus yogurt.
⏱️ 2 minutesTo serve, plate herbed quinoa, top with slow-cooked salmon, and drizzle with citrus yogurt.
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Nutrition Information
Per serving. Values are approximate and may vary.
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