Moroccan Salmon

Lee Harrelson

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 44%
  • Fat: 15.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 3.5g
  • Protein: 37.5g
  • Carbohydrate: 6.7g
  • Fiber: 2.3g
  • Cholesterol: 87mg
  • Iron: 1.5mg
  • Sodium: 383mg
  • Calcium: 50mg

Ingredients

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

Preparation

  1. Preheat oven to 400°.
  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.
  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.
  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.
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