Moroccan Baked Salmon
Recipe: #4731
February 24, 2012
Categories: Moroccan, Brunch, Fathers Day, Mothers Day, Oven Bake, Heart Healthy, more
"This is a recipe that you will make over and over again, The chermoula, Moroccan spice mix, serves both as a marinade and sauce. Easy on the waistline too. The recipe is from an old "Eating Well" magazine (2004)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (598 g)
- Calories 426.2
- Total Fat - 16.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 54.7 mg
- Sodium - 875.3 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 0.9 g
- Sugars - 48.2 g
- Protein - 12.8 g
- Calcium - 53.4 mg
- Iron - 1.5 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin salt and pepper. Reserve two tablespoon of the chermoula, place in fridge
Step 2
Place the salmon fillets in a zip lock bag and pour the remaining chermoula over the salmon, turn to coat and let it rest for up to 30 minutes
Step 3
While the salmon is resting in the chermoula heat the oven to 375f
Step 4
Place salmon in an oven proof dish, leaving some of the chermoula on top, bake for about 15- 20 minutes or until the fish flakes easily. Do not over cook
Step 5
Spoon the reserved sauce over the fish, garnish with a lemon wedge & serve
Tips
No special items needed.
2 Reviews
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