Moroccan Salmon
Inspired by the wonders of Morocco, this is a flavoursome way to enjoy your recommended weekly serving of oily fish.
Inspired by the wonders of Morocco, this is a flavoursome way to enjoy your recommended weekly serving of oily fish.
Cooking Time
40 minutes
Prep Time20 minutes
Servings2 portions
- 2 salmon fillets
- 10 g Flora Buttery
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp cinnamon
- salt and pepper
Roasted vegetables
- courgette
- pepper
- red onion
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
Baked Potatoes
- 2 large baking potatoes
- 20 g Flora Buttery
Yogurt Dip
- 2 tbsp Low fat yoghurt
- 2 tsp lemon juice
- 1/2 clove garlic crushed
- handful fresh mint
- Preheat the oven to 180°C Fan.
- Prepare the potatoes and vegetables. For speed, you can start the baked potatoes off in the microwave for 5 minutes before transferring them to the oven. Chop the vegetables into chunks. Transfer to a roasting dish, drizzle with the olive oil and sprinkle over the mixed herbs.
- Put the vegetables and the potatoes into the oven for approximately 40 minutes, stirring the vegetables halfway through the cooking time.
- Meanwhile prepare the yogurt dip – simply mix the yogurt, lemon juice, garlic and fresh mint together. Leave in the fridge for the flavours to mingle while you prepare the fish.
- Mix the spices, salt and pepper together and coat the top of the salmon fillets with the spice mix.
- About 15 minutes before the end of the cooking time for the vegetables and potatoes, melt the Flora Buttery in a frying pan. Cook the salmon over a medium heat for about 6 minutes each side starting skin side down. Make sure the salmon is completely cooked through.
- Serve the salmon on a bed of roasted vegetables with a drizzle of yogurt dip, along with the baked potato topped with Flora Buttery.
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