This Moroccan-spiced salmon is a protein-rich, filling recipe that brilliantly combines the flavours of Morocco with the beautiful delicacy of the fish. It’s also deceptively easy to cook, making it perfect for a quick yet sophisticated evening meal.
Serves 4
INGREDIENTS
4 skin-on salmon fillets
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
1 red onion, diced
Low-calorie cooking spray
Sea salt and freshly ground
black pepper
1 lemon
FOR THE SPICE MIX
2 tsp ground ginger
1 tsp ground cumin
2 tsp ground coriander
1tsp ground cinnamon
1tsp ground white pepper
Half tsp ground allspice
Half tbsp ground turmeric
METHOD
1 Mix all of the spice mix ingredients together and set aside.
2 Preheat the oven to 200C/180C fan/gas 6.
3 Place the peppers and onion on a baking tray. Spray with some low-calorie cooking spray and season with salt and pepper.
4 Coat the top of each salmon fillet with the spice mix and place the fillets on top of the veg on the baking tray (you can keep any remaining spice mix in an airtight container for another time).
5 Cut the lemon in half lengthways and cut one half into eight slices. Arrange two slices on each piece of salmon and season with a little salt. Squeeze the remaining lemon half over the fish.
6 Place in the oven and cook for 20 mins, or until the fish is cooked through.
7 Remove from the oven and serve the spiced fish fillets with the roasted vegetables.