Tangy Moroccan Lemon Salmon with Bell Peppers
This vibrant Moroccan-inspired dish features succulent salmon fillets marinated in a blend of fresh herbs and spices, accompanied by a rainbow of bell peppers and zesty lemon slices. The marinade combines fresh parsley, tangy lemon juice, and a mix of aromatic spices that infuse the fish with flavor while keeping it moist and tender. Serving this dish over fluffy couscous or fragrant basmati rice allows you to soak up the delicious, flavorful juices created during baking. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress your family and guests alike with its lively colors and tantalizing aromas.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
Fresh parsley
1/2 cup (chopped)
Olive oil
2 teaspoons (none)
Lemon juice
1 teaspoon (freshly squeezed)
Salt
1/2 teaspoon (none)
Ground ginger
1/4 teaspoon (none)
Garlic powder
1/4 teaspoon (none)
Ground red pepper
1/4 teaspoon (none)
Ground cumin
1/4 teaspoon (none)
Black pepper
1/4 teaspoon (freshly ground)
Garlic cloves
2 (minced)
Salmon fillets
24 ounces (boneless and skinless)
Cooking spray
as needed (none)
Lemon
1 (whole)
Red bell peppers
1 1/2 cups (thinly sliced)
Green bell peppers
1 1/2 cups (thinly sliced)
Water
2 tablespoons (none)
Plum tomato
1 large (cut crosswise into 1/4 inch thick slices)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large bowl, mix together chopped parsley, olive oil, lemon juice, salt, ground ginger, garlic powder, ground red pepper, ground cumin, and freshly ground black pepper.
3
Add the salmon fillets to the marinade, making sure to turn them to coat evenly. Cover the bowl and allow the salmon to marinate for about 15 minutes.
4
While the salmon is marinating, prepare a 13x9 inch baking dish by coating it with cooking spray.
5
Remove the salmon from the marinade, ensuring the marinade is reserved for later use. Place the salmon fillets in the prepared baking dish.
6
Cut the lemon in half lengthwise, and slice one half crosswise into thin rounds, about 1/8 inch thick. Reserve the remaining lemon half for another use.
7
In the bowl of reserved marinade, add the lemon slices, thinly sliced red and green bell peppers, 2 tablespoons of water, and tomato slices. Gently stir to combine and coat the vegetables.
8
Spread the lemon and vegetable mixture evenly over the salmon fillets in the baking dish, then cover the dish with aluminum foil.
9
Bake in the preheated oven for about 20 minutes, or until the salmon flakes easily with a fork.
10
To serve, place one salmon fillet on each of four plates, topped with approximately 1/2 cup of the lemon and vegetable mixture. Drizzle each serving with about 2 1/2 tablespoons of the pan juices.
Nutrition Information
7.5g
Fat
12.5g
Carbs
20g
Protein
175mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Moroccan Lemon Salmon with Bell Peppers?
It is a vibrant Moroccan-inspired dish featuring salmon fillets marinated in fresh herbs and spices, baked with bell peppers and lemon slices.
How many calories are in one serving?
There are 200 calories per serving.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How much protein does this salmon dish provide?
This recipe provides 20 grams of protein per serving.
What are the main ingredients in the marinade?
The marinade consists of fresh parsley, olive oil, lemon juice, salt, ground ginger, garlic powder, ground red pepper, ground cumin, and black pepper.
How long should the salmon marinate?
The salmon should marinate for approximately 15 minutes.
What is the fat content per serving?
Each serving contains 7.5 grams of fat.
How many carbohydrates are in this recipe?
There are 12.5 grams of carbohydrates per serving.
What is the sodium content?
The dish contains 175mg of sodium.
What size baking dish is required?
A 13x9 inch baking dish should be used.
What kind of salmon is best for this recipe?
The recipe calls for 24 ounces of boneless and skinless salmon fillets.
How do I prepare the bell peppers?
You should use 1 1/2 cups each of red and green bell peppers, thinly sliced.
What type of tomato is used?
One large plum tomato, cut crosswise into 1/4 inch thick slices, is used.
How long does the salmon need to bake?
Bake the salmon for approximately 20 minutes.
How do I know when the salmon is fully cooked?
The salmon is ready when it flakes easily with a fork.
Should the baking dish be covered?
Yes, cover the baking dish with aluminum foil before putting it in the oven.
What should I serve this dish with?
It is recommended to serve this dish over fluffy couscous or fragrant basmati rice.
How much fresh parsley is needed?
You will need 1/2 cup of chopped fresh parsley.
How much olive oil is used in the marinade?
The recipe uses 2 teaspoons of olive oil.
How many garlic cloves should be added?
Two minced garlic cloves are required for this recipe.
What amount of ground ginger is used?
The recipe calls for 1/4 teaspoon of ground ginger.
How much ground cumin is included?
The recipe uses 1/4 teaspoon of ground cumin.
Is there any water added to the dish?
Yes, 2 tablespoons of water are stirred into the vegetable and marinade mixture.
How should the lemon be sliced for the topping?
Half a lemon should be sliced crosswise into thin rounds, about 1/8 inch thick.
What is the serving portion for each person?
Each person should receive one salmon fillet topped with about 1/2 cup of the vegetable mixture.
How much pan juice should be served with the fish?
Each serving should be drizzled with about 2 1/2 tablespoons of the pan juices.
What amount of ground red pepper is used?
The recipe uses 1/4 teaspoon of ground red pepper.
Is the salmon marinated whole or as fillets?
The salmon is marinated as fillets to ensure even coating.
Should I use fresh or bottled lemon juice for the marinade?
The recipe recommends using 1 teaspoon of freshly squeezed lemon juice.
What preparation is needed for the baking dish?
The 13x9 inch baking dish should be coated with cooking spray.