Moroccan Salmon

Name: 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; 1 large plum tomato, cut crosswise into 1/4 inch thick slices

17 ingredients

6 steps

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
1 large plum tomato, cut crosswise into 1/4 inch thick slices

Directions

1

Preheat oven to 400°F.
2

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.
3

Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
4

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.
5

Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
6

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.