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Photo of Moroccan salmon with lentil salad by WW

Moroccan salmon with lentil salad

Points® value
Total Time
30 min
10 min
20 min
Moroccan spiced salmon is served with a scrumptious salad starring the small delicate lentils with their nutty, earthy flavours.


Butternut pumpkin

500 g, cut into 2cm pieces

Moroccan seasoning

2 tsp

Skinless salmon

4 small, (4 x 120g)

Lebanese cucumber

2 medium, thinly sliced

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Fresh mint

1 cup(s), leaves torn

Fresh coriander

1 cup(s), leaves

Fresh lemon rind

2 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin over tray and lightly spray with oil. Season with salt and pepper. Bake, turning once during cooking, for 20 minutes or until golden brown and tender. Remove from oven and set aside to cool slightly.
  2. Meanwhile, sprinkle seasoning over a large plate. Turn salmon in seasoning to coat. .
  3. Preheat a chargrill or barbecue over medium-high heat. Cook salmon for 2 minutes each side, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Combine pumpkin, cucumber, lentils, mint, coriander, lemon rind and lemon juice in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and serve immediately.


SERVING SUGGESTION: Add tzatziki dip to serve (contains dairy). VARIATION: Swap salmon for firm white fish such as barramundi, blue-eye trevalla or snapper.