Moroccan Salmon

Name: Moroccan Salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup fresh parsley; 2 tsp olive oil; 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp ground ginger; 0.25 tsp garlic powder; 0.25 tsp ground red pepper; 0.25 tsp ground cumin; 0.25 tsp black pepper; 2 garlic cloves; 24 oz salmon fillets; cooking spray; 1 lemon; 1.5 cup red bell peppers; 1.5 cup green bell peppers; 2 tbsp water; 1 large plum tomato

A dish of salmon, red pepper and lemon, seasoned with ginger and cumin and baked in the oven.

45 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 20 min · 45 min total
Difficulty: medium

1
Preheat oven to 400°F. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
15 min
2
Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
3
Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
4
Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.
20 min