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Spiced Salmon with Couscous

Easter is nearly here! If you're looking for a delicious fish recipe for Good Friday, this Spiced Salmon dish from Petuna Seafood is sure to hit the spot.


Preparation time

15 mins plus 1hour marinating time 

Cooking time

10 mins




4 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chilli flakes

2 limes, juiced

1 tablespoon finely chopped lemon rind

4 tablespoons finely chopped coriander leaves

4 x 150g Petuna salmon fillets

500g Roma truss tomatoes, snipped in half

steamed couscous and fresh mint leaves to serve



  • Preheat oven to 200°C.
  • Put the olive oil, cumin, paprika, chilli flakes, lime juice, preserved lemon rind and coriander in a bowl and stir to combine.
  •  Line a baking tray with baking paper and lay the salmon fillets over the top.
  • Spoon the spice mixture over the salmon, then cover with plastic wrap and refrigerate for an hour.
  • Add the tomatoes to the salmon tray and bake uncovered for 10 minutes, or until cooked to your liking.
  • Serve with steamed couscous and some fresh mint leaves.