Moroccan spiced salmon
PREP TIME: 15 MINS COOKING TIME: 20 MINS CALS PER SERVING: 275
GLUTEN-FREE HERE at Pinch Of Nom, our favourite phrase is ‘If it swims, it slims’, with fish dishes being our lightest main meals. This Moroccan-spiced salmon is a protein-rich, filling recipe that brilliantly combines the flavours of Morocco with the beautiful delicacy of the fish. It’s also deceptively easy to cook, making it perfect for a quick yet sophisticated evening meal.
SERVES 4
1 red pepper, deseeded and diced 1 yellow pepper, deseeded and diced 1 red onion, diced
Low-calorie cooking spray Sea salt and freshly ground black pepper 4 skin-on salmon fillets 1 lemon FOR THE SPICE MIX 2 tsp ground ginger 1 tsp ground cumin 2 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground white pepper ½ tsp ground allspice ½ tbsp ground turmeric MIX all of the spice mix ingredients together and set aside. Preheat the oven to 200c/180c fan/gas 6. Place the peppers and onion on a baking tray. Spray with some low-calorie cooking spray and season with salt and pepper. Coat the top of each salmon fillet with the spice mix and place the fillets on top of the veg on the baking tray (you can keep any remaining spice mix in an airtight container). Cut the lemon in half lengthways and cut one half into eight slices. Arrange two slices on each piece of salmon and season. Squeeze the remaining lemon half over the fish. Place in the oven and cook for 20 minutes, or until the fish is cooked through. Remove from the oven and serve the spiced fish fillets with the roasted vegetables.