Moroccan-Spiced Wild Salmon
Roasted wild salmon gets a lift from chermoula (a North African bright, herby marinade) and sits alongside grilled asparagus and tamarind-glazed carrots. Smoky, sweet, and citrusy flavors come together, balanced by a spoonful of Moyo, a tomato based sauce, that adds brightness to every bite.
Nutritional facts
Protein
38g
Carbs
20g
Calories
570kcal
Fat
39g
Ingredients
Wild Caught Salmon, Asparagus, Carrots, Extra Virgin Olive Oil, Red Onion, Lime Juice, Cherry Tomato, Cucumber, Red Bell Pepper, Cilantro, Italian Parsley, Honey, Dijon Mustard, Tamarind Paste, Kosher Salt, Black Pepper, Garlic, Cumin, Sweet Paprika, Salt, Garlic, Cayenne Powder
Contains fish, mustard.
Reviews
4.5
Based on 13 reviews
Nichole · 12/14/25
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About Pierre Thiam
Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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