Moroccan Salmon

By carinem25

Cooking Light

Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

Ingredients

• 1/2 cup chopped fresh parsley
• 2 teaspoons olive oil
• 1 teaspoon fresh 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 freshly ground black pepper
• 2 garlic cloves, minced
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1 lemon
• 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
• 1 1/2 cups thinly sliced green bell pepper (about 1 medium)
• 2 tablespoons water
• 1 large plum tomato, cut crosswise into 1/4-inch-thick slices

Preparation

Step 1

Preheat oven to 400°.

Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.

Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.

Nutritional Information
Calories:319 (44% from fat)
Fat:15.6g (sat 3.5g,mono 7.4g,poly 3.5g)
Protein:37.5g
Carbohydrate:6.7g
Fiber:2.3g
Cholesterol:87mg
Iron:1.5mg
Sodium:383mg
Calcium:50mg