Recipe by Estelle Chait

One-Pan Moroccan Salmon with Burst Cherry Tomatoes and Herbs

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One-Pan Moroccan Salmon with Burst Cherry Tomatoes and Herbs
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

50 m
Diets
- Pescatarian - Gluten Free - No Refined Sugar - Low Carb

This salmon is a one-pan dream: the spices are colorful and aromatic, the vegetables are soft and saucy, and the fish is cooked to perfection. For a little heat, add the charred jalapeño!

Ingredients

One-Pan Moroccan Salmon with Burst Cherry Tomatoes and Herbs

  • 5 tablespoons + 1 tablespoon Gefen Olive Oil, divided

  • 2 heads of garlic, peeled

  • 1 tablespoon sweet Moroccan paprika or Pereg Sweet Paprika

  • 2 teaspoons Gefen Salt

  • 1/2 teaspoon turmeric

  • 1 vine of cherry tomatoes, on the vine (about 10 tomatoes)

  • 1 red bell pepper, sliced in thin strips

  • 1/4 lemon or 2 mini lemons, halved

  • 3 large or 4 small salmon fillets

  • 1/4 cup fresh parsley, chopped, plus more to garnish

  • 1/4 cup fresh cilantro, chopped

  • 1 charred jalapeño, optional (see note)

Directions

1.

In a pan with high sides, heat five tablespoons oil over medium heat. When hot, add garlic cloves, paprika, salt, and turmeric. Reduce the heat to low and sauté for three minutes, until spices are fragrant.

2.

Add the cherry tomatoes on the vine and sauté about two minutes, shaking the pan gently until the bottoms split.

3.

Add red pepper and lemons. Mix to coat the vegetables in the spices, and then push the vegetables to one side of the pan.

4.

Working with one salmon fillet at a time, place it in the oil with the skin facing up and swirl the pan to coat the salmon in the spices. Carefully turn it over and nestle it on top of the vegetables. Repeat with remaining fillets. When all the fillets have been added, spread out the vegetables to cover the bottom of the pan and arrange the salmon on top.

5.

Sprinkle the parsley and cilantro over everything. Nestle in the charred jalapeño, if using, and cover.

6.

Cook for 15 minutes, gently shaking the pan twice during cooking time to keep the vegetables from sticking.

7.

Drizzle with remaining one tablespoon oil and garnish with extra parsley. Serve hot.

Notes:

To char the jalapeño, roast it (whole) over an open flame or in the oven at 425 degrees Fahrenheit for seven to 10 minutes, until blackened and soft. Holding it by the stem, use a knife to scrape off any parts of the skin that are very black. Still holding the stem, make three long cuts down the jalapeño so that it is cut in strips but still connected at the top, kind of like an octopus.

Credits

Photography by Shoshi Sirkis
Food Styling by Anat Lobel

Recipe tags

cherry tomatoes Estee Bestie Estee Chait Estelle Chait herbs kosher for passover Moroccan moroccan salmon one pan Pesach
One-Pan Moroccan Salmon with Burst Cherry Tomatoes and Herbs

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