One-Pan Moroccan Salmon with Burst Cherry Tomatoes and Herbs

Estelle Chait Estelle Chait
5.0 (2 reviews)

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!

50m 4
Easy Pescatarian Gluten Free No Refined Sugar Low Carb Passover Parve

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.

Credits

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.

Description:
Photography by Shoshi Sirkis
Food Styling by Anat Lobel

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2 Comments

Nechama Bayles •

Yum! I keep coming back to this recipe for Friday night. I prepare the salmon in a Pyrex, cook the sauce & veg in a pot and pour it over the salmon which I oven bake. It's delicious and flavourful every time. Thanks for the recipe!

Nechama •

My Moroccan guest said it was excellent. To cut time, I baked the salmon, 425, 15 mins. Made the sauce and poured it on top