Moroccan Spiced Salmon Over Lentils
Infused with the bold and aromatic flavors of North Africa, this Moroccan Spiced Salmon Over Lentils is a vibrant and wholesome dish that’s perfect for an elegant dinner or an impressive meal prep option. The salmon fillets are rubbed with a warm blend of cumin, coriander, paprika, cinnamon, and a touch of black pepper before being oven-roasted to tender, flaky perfection. Served atop a hearty bed of lentils simmered in vegetable broth with turmeric, ginger, and sautéed vegetables, this dish balances spice and earthiness beautifully. Fresh parsley and a squeeze of lemon add a bright finish to every bite. Ready in under an hour, this gluten-free recipe is as nutritious as it is flavorful, making it a winning choice for those who crave global cuisine with a healthy twist.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup brown lentils
- 3 cups vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground ginger
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, sliced into wedges
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
Add the lentils, vegetable broth, ground turmeric, and ground ginger to the saucepan. Stir to combine. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed.
While the lentils are cooking, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix together the ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper.
Brush the salmon fillets with 1 tablespoon of olive oil, then evenly coat them with the spice mixture.
Place the salmon fillets on the prepared baking sheet. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once the lentils are cooked, stir in the chopped parsley and adjust salt to taste, if needed.
To serve, spoon the lentils onto plates and place a salmon fillet on top. Garnish with lemon wedges for squeezing over the dish.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 22.6 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2612 mg | 56% | |
*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.
