Moroccan Salmon
Ingredients
- 1/2 cup fresh parsley, chopped ⓘ
- 2 teaspoons olive oil ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper, freshly ground
- 2 garlic cloves, minced ⓘ
- 24 ounces salmon fillets, boneless skinless ⓘ
- cooking spray ⓘ
- 1 lemon ⓘ
- 1 1/2 cups red bell peppers, thinly sliced ⓘ
- 1 1/2 cups green bell peppers, thinly sliced ⓘ
- 2 tablespoons water ⓘ
Instructions
- 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.
- 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 Tbsp of 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°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.
Nutrition & Diet Analysis (per serving)
916
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).