Moroccan Salmon

Name: Moroccan Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters chopped fresh parsley; 2 garlic cloves, minced; 0 teaspoons garlic powder; 355 milliliters thinly sliced green bell pepper (about 1 medium); 0 teaspoons ground cumin; 0 teaspoons ground ginger; 0 teaspoons ground red pepper; 1 lemon; 1 teaspoon fresh lemon juice; 2 teaspoons olive oil; 1 large plum tomato, cut crosswise into 1/4-inch-thick slices; 355 milliliters thinly sliced red bell pepper (about 1 medium); 680 grams salmon fillets (about 1 inch thick); 1 teaspoons salt; 2 Tbsps water

Moroccan Salmon might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 35g of protein, 13g of fat, and a total of 303 calories. A mixture of plum tomato, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

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Oven

Combine first 10 ingredients in a large bowl.

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Bowl

Add salmon, turning to coat. Cover and let stand 15 minutes.

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Salmon

Remove salmon from bowl, reserving marinade.

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Marinade

Salmon

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Bowl

Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.

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Cooking Spray

Salmon

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Baking Pan

Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use.

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Lemon

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.

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Green Pepper

Tomato Slices

Marinade

Salmon

Lemon

Water

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Aluminum Foil

Bake at 400 for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

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Oven

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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Lemon

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Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

chopped fresh parsley 2

garlic cloves, minced 0teaspoons

garlic powder 355milliliters

thinly sliced green bell pepper (about 1 medium)0teaspoons

ground cumin 0teaspoons

ground ginger 0teaspoons

ground red pepper 1

lemon 1teaspoon

fresh lemon juice 2teaspoons

olive oil 1large

plum tomato, cut crosswise into 1/4-inch-thick slices 355milliliters

thinly sliced red bell pepper (about 1 medium)680grams

salmon fillets (about 1 inch thick)1teaspoons

salt 2Tbsps

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.