Imagine a dish so effortlessly beautiful and flavorful that it transforms your dinner table into a Mediterranean-inspired feast. Slow-roasted Moroccan salmon with winter squash is exactly that.
It’s a vibrant combination of bold spices, seasonal produce, and heart-healthy salmon, making it perfect for busy weeknights or elegant gatherings.
This easy food recipe not only simplifies gourmet cooking but also brings the rich traditions of Moroccan cuisine to your home in under an hour.
Why This Easy Recipe Is So Special
This recipe stands out for its ability to seamlessly combine bold flavors with minimal effort. The slow-roasted salmon is the hero, rubbed with fragrant harissa seasoning for a smoky and slightly spicy kick.
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Topped with thin slices of Meyer lemon, the fish takes on a fresh citrusy aroma that perfectly balances the richness of the salmon. Surrounding it is roasted acorn squash, caramelized to perfection with a drizzle of honey and a touch of sambal oelek for subtle heat.
The addition of pomegranate seeds adds a jewel-like burst of color and a sweet-tart crunch that ties the dish together. Finished with fresh mint or cilantro, this is the kind of recipe that impresses everyone without requiring hours in the kitchen.
Simple Tips for Success
Creating this masterpiece is easier than you might think. Here are a few tips to ensure every element shines:
- Select the best salmon: For the richest flavor, choose a fresh, wild-caught salmon fillet. The quality of the fish plays a key role in the final dish.
- Use seasonal squash: Acorn squash is ideal for its natural sweetness and creamy texture, but you can substitute it with butternut squash or delicata squash if preferred.
- Roast for depth: Roasting at the right temperature caramelizes the squash while keeping the salmon moist and flaky. Be sure to reduce the oven temperature after roasting the squash to avoid overcooking the fish.
- Taste and adjust: Harissa seasoning can vary widely in heat. If you’re new to it, start with a small amount and adjust as needed.
Customizing for Dietary Preferences
One of the best things about this recipe is its adaptability. Whether you’re feeding a crowd or working around dietary restrictions, you can tailor it to suit your needs:
- Vegetarian alternative: Swap the salmon for roasted chickpeas or tofu. Rub them with the same harissa seasoning for a plant-based version that’s just as satisfying.
- Low-carb option: To reduce carbs, omit the honey or replace it with a low-carb sweetener. This maintains the sweet-savory balance without the extra sugar.
- Dairy-free and gluten-free: The recipe is naturally dairy-free and gluten-free, making it an excellent choice for those with food sensitivities.
Perfect Pairings to Complete Your Meal
A great dish deserves great accompaniments. For a full Mediterranean-inspired meal, pair this dish with:
- Fluffy couscous: The light, nutty flavor of couscous perfectly complements the roasted salmon and squash.
- Herbaceous salad: A simple salad with arugula, cherry tomatoes, and a lemon vinaigrette adds freshness to the plate.
- Quinoa pilaf: For a gluten-free option, try a warm quinoa pilaf flavored with garlic and parsley.
- Homemade hummus: A dollop of creamy hummus alongside the roasted salmon ties the dish back to its Mediterranean roots.
Why You’ll Love This Recipe
What makes this easy food recipe truly irresistible is its blend of simplicity and sophistication. It’s the kind of meal that looks and tastes like it came from a high-end restaurant but requires minimal effort in the kitchen.
With just a few ingredients and some clever seasoning, you can create a dish that’s as nourishing as it is visually stunning.
This recipe is ideal for weeknights when you’re short on time but want something special. It’s also a guaranteed crowd-pleaser for gatherings, whether it’s a holiday dinner or an intimate get-together with friends.
The combination of bold Moroccan flavors, colorful presentation, and seasonal ingredients makes it a show-stopping centerpiece for any table.
Easy Slow-Roasted Moroccan Salmon Recipe
Equipment
- Rimmed baking sheet
- Parchment paper
Ingredients
- 1 acorn squash sliced into half-moons
- 2 tablespoons plus ⅓ cup extra-virgin olive oil
- 3 tablespoons honey
- 1 tablespoon sambal oelek (garlic chili paste)
- Kosher salt to taste
- 1 2-pound salmon fillet
- 1 tablespoon harissa seasoning
- 3 garlic cloves smashed
- 1 Meyer lemon sliced
- Seeds from 1 pomegranate
- Fresh mint or cilantro for serving
Instructions
- Heat the oven to 425°F and prepare a rimmed baking sheet by lining it with parchment paper.
- In a bowl, mix the squash slices with 2 tablespoons of olive oil, honey, sambal oelek, and a pinch of kosher salt. Stir until the squash is evenly coated, then arrange it in a single layer on the prepared baking sheet. Bake for about 15 minutes, or until the squash becomes tender. Remove the tray from the oven and lower the temperature to 325°F.
- Shift the squash pieces to the edges of the baking sheet. Place the salmon fillet in the center, coat it with harissa seasoning, and lightly salt it. Scatter the smashed garlic and lemon slices around the salmon, then drizzle the remaining ⅓ cup of olive oil over the entire dish. Roast in the oven until the salmon is fully cooked, opaque, and flakes easily with a fork—this should take about 20 to 30 minutes.
- Once done, plate the salmon and squash. Garnish with pomegranate seeds and freshly chopped mint or cilantro for added flavor and a pop of color before serving.
Notes
- Harissa seasoning, distinct from harissa paste, is a spice blend available in most grocery stores. If unavailable, search online or substitute with your preferred spice mix.
- Serve this dish with steamed couscous for a complete Moroccan-inspired meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.