Moroccan Salmon
Infused with warm, aromatic spices and topped with a bright citrus glaze, Moroccan Salmon is a vibrant, flavor-packed dish that's as easy to prepare as it is impressive to serve. This recipe features tender, oven-roasted salmon fillets rubbed with a fragrant Moroccan spice blend, including paprika, cumin, coriander, and a touch of cinnamon for depth. Accompanied by caramelized roasted vegetables like zucchini, cherry tomatoes, and red onion, the dish is finished with a drizzle of lemon-honey glaze and a sprinkle of fresh parsley for a refreshing pop of flavor. Ready in just 35 minutes, this healthy, gluten-free recipe is perfect for a quick weeknight dinner yet elegant enough for entertaining. Serve it alongside couscous or rice for a complete Mediterranean-inspired meal!
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Recipe Information
Ingredients
- 4 salmon fillets
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh parsley
- 1 medium red onion
- 1 cup cherry tomatoes
- 1 medium zucchini
- 1 teaspoon orange zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, mix together paprika, ground cumin, ground coriander, ground cinnamon, garlic powder, salt, and black pepper to create the Moroccan spice blend.
Rub the salmon fillets with 2 tablespoons of olive oil and coat them evenly with the spice blend. Set aside to marinate for 10 minutes while preparing the vegetables.
Slice the red onion into wedges, halve the cherry tomatoes, and cut the zucchini into thin rounds.
On the prepared baking sheet, arrange the salmon fillets on one side. On the other side, spread out the prepared vegetables in an even layer. Drizzle the remaining 1 tablespoon of olive oil over the vegetables and sprinkle with a pinch of salt and pepper.
Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
While the salmon and vegetables cook, prepare the citrus glaze by mixing lemon juice, honey, and orange zest in a small bowl.
Once the salmon is done, drizzle the citrus glaze over the fillets. Garnish with freshly chopped parsley before serving.
Serve the Moroccan salmon hot with the roasted vegetables on the side. Optionally, pair with couscous or rice for a heartier meal.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 30.2 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
