- 4 x 100g Atlantic salmon fillets, skin off, bones removed
- 1 tbsp. Gourmet Garden Fresh Blends Moroccan
- Oil spray
- 1 cup onion, finely diced
- 1 tbsp. Moroccan seasoning
- 1 cup red capsicum, finely diced
- 1 cup zucchini finely diced
- 1 cup cherry tomatoes
- Fresh ground pepper
- 4 tbsps. parsley
- 375ml home made or Campbell’s vegetable stock
- ¾ cup (135g) instant dry couscous
- 2 tsps. fresh lemon zest
- 1 dsp. lemon juice
- Salt and pepper
- 2 cups baby spinach
- 50g crumbled feta cheese
Recipe Steps Moroccan Baked Salmon
Pre heat oven to 180c
Heat a non-stick pan and spray lightly with oil spray. Cook the salmon on both sides for one minute each until golden and set onto a tray lined with baking paper. Brush each of the salmon fillets with the Gourmet Garden Fresh Blends Moroccan and bake in a moderate oven for 10 – 12 minutes or until salmon flakes when pressed with a fork.
For The Couscous
Re-heat the frying pan used for the fish and spray with a little more oil, sauté the onion until softened.
Add in the Moroccan seasoning and all the vegetables and cook again for another two minutes.
Add In the vegetable stock and bring to the boil.
Place the couscous and preserved or zested lemon into a bowl and pour the boiled stock with the vegetables over the couscous. Cover with plastic wrap or a clean tea towel until all the stock has been absorbed and the couscous is warm to touch.
Scratch the surface of the couscous until the couscous grains have separated. Add in the lemon juice, crumbled feta and the spinach, adjust the seasoning and toss together to combine.
Serve the Moroccan baked salmon with the couscous and a wedge of lemon.