Moroccan Salmon

 

½ cup chopped fresh parsley

2 tsp olive oil

1 tsp fresh lemon juice

½ tsp salt

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp ground red pepper

¼ tsp ground cumin

¼ tsp ground fresh black pepper

2 garlic cloves, minced

4- 6 oz salmon fillets about 1 inch thick

Cooking spray

1 lemon

1 ½ cup thinly sliced red bell pepper

1 ½ cup thinly sliced green bell pepper

2 tbsp water

1 large plum tomato, cut crosswise into ¼ inch thick slices

 

 

Preheat oven to 400 degrees F.  Combine first 10 ingredients in a large
bowl.  Add salmon, turning to coat. Cover
and let stand 15 minutes. Remove salmon and reserve marinade.  Place salmon on baking dish coated with
cooking spray. Slice ½ lemon into 1/8 inch thick slices. Add lemon slices, bell
peppers water and tomato to marinade. Arrange lemon mixture over salmon, cover
with foil. Bake for 20 minutes or until fish flakes.  Serve fish over basmati rice and spoon over
marinade and vegetables.

 

Serve 4

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