Moroccan Salmon

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.