Falafel-Spiced Salmon with Cucumber-Tomato Salad

Illustrated cover for Falafel-Spiced Salmon with Cucumber-Tomato Salad
Prep:15 minCook:12 minServings:3

Salmon fillets rubbed with a warm falafel-inspired blend of cumin, coriander, garlic, and parsley, pan-seared until flaky and served over a crisp, lemony cucumber and tomato salad.

  • 3 skin-on salmon fillets — about 6 oz each, patted dry
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garlic powder
  • kosher salt
  • black pepper
  • ½ cup fresh parsley — chopped, divided
  • 3 tbsp olive oil — divided
  • 1 English cucumber — diced
  • 1 cup cherry tomatoes — halved
  • ¼ red onion — finely diced
  • 1 lemon

Prep Tips

Directions

  1. Mix the spice rub In a small bowl, stir together 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garlic powder, half of ½ cup fresh parsley (finely chopped), and a generous pinch each of kosher salt and black pepper.

  2. Season the salmon Pat 3 skin-on salmon fillets dry and rub all over with the spice mixture and a light coat of 3 tbsp olive oil (about 1 tbsp), pressing it into the flesh.

  3. Toss the salad In a bowl, combine 1 English cucumber, diced, 1 cup cherry tomatoes, ¼ red onion, diced, and the remaining ½ cup fresh parsley. Squeeze in the juice of half the 1 lemon, drizzle with 1 tbsp of the 3 tbsp olive oil, and season with kosher salt and black pepper. Toss and set aside so the flavors meld; cut the remaining lemon into wedges for serving.

  4. Sear the salmon Heat the remaining 3 tbsp olive oil in a large skillet over medium-high. Add the salmon skin-side down and cook undisturbed 4–5 minutes until the skin is crisp, then flip and cook another 3–4 minutes, until the fish flakes easily and reaches 125–130°F at the thickest part for medium.

  5. Plate and serve Give the salad a final toss and taste, adjusting kosher salt and black pepper. Divide the salad among plates, top with the salmon, and serve with the 1 lemon wedges.