Moroccan salmon


Dinner tonight, 24 October, 2017
Delicious and really flavourful fish dish. Serve with rice or quinoa and a green salad
4 servings

  • ½ cup chopped fresh parsley
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1 lemon
  • 1 ½ cups thinly sliced red bell pepper (about 1 medium)
  • 1 ½ cups thinly sliced green bell pepper (about 1 medium)
  • 2 tablespoons water
  • 1 large plum tomato, cut crosswise into 1/4-inch-thick slices

Preheat oven to 400°.

Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.

Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.

Nutritional notes:
Calories per serving 319
Carbs per serving 6.7g

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