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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Moroccan Salmon Recipe in Cooking Light. Ingredients:
1/2 cup parsley, chopped |
2 teaspoons olive oil |
2 tbsp 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 |
0.74 lb tilapia |
1 cooking spray |
1 red bell pepper |
1 green bell pepper |
2 tablespoons water |
1 tomato, large plum |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.
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