Moroccan Salmon

Name: Moroccan Salmon
Yield: 4 servings
Ingredients: 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

4 Ratings
2 Reviews

Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

By Naima Castillon

Recipe by Cooking Light October 2006

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:

4 servings

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
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.
Step 3
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.
Step 4
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.

Nutrition Facts

Per Serving:

319 calories; calories from fat 44%; fat 15.6g; saturated fat 3.5g; mono fat 7.4g; poly fat 3.5g; protein 37.5g; carbohydrates 6.7g; fiber 2.3g; cholesterol 87mg; iron 1.5mg; sodium 383mg; calcium 50mg.

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Katielin317

08/20/2012

We love this recipe. We've been making it since it came out in Cooking Light a few years back. It's got delicious flavor and a hint of spice. We use 1 inch (or less) fillets and it always bake in 18-20 minutes. I serve it up with couscous or brown rise and sauteed green beans, onions and tomatoes. YUM!

JPandAmy

11/03/2010

This wasn't bad - it just wasn't great. And for all the salmon recipes available, this one wouldn't go in our repeat book. We went heavy on the spices, but still didn't feel it had rich flavors. Also took longer than the 20 minutes to bake but the salmon was thicker than one inch.

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