This delightful roasted Moroccan salmon is overlaid with our beloved Moroccan flavors: Lemons, olives, tomatoes, cilantro, saffron. It is also a complete meal. After including so many goodies in your roasted salmon, no need to worry about side dishes: It’s all in! This is why I love love love our Moroccan Cuisine!
The trick with this roasted salmon dish is to make sure the vegetables are sliced very thin so they cook as fast as the fish. Make sure you don’t pile the vegetables too high in the pan, or the bottom layer will steam and release too much moisture instead of roasting and reducing. To make sure this doesn’t happen, use a roasting pan that will fit everything in one layer.
Makes 8 main-course servings or 12 first-course servings.
- 1 side salmon, skin off, bones out, about 3-31/3 pounds
- 6 large cloves garlic
- 1/4 cup olive oil
- 1 tablespoon paprika
- 2 good pinches cayenne
- 1 small bunch flat parsley
- 1 small bunch cilantro, tough ends cut off
- 2 teaspoons turmeric
- 2 pinches saffron
- Sea salt and pepper to taste
- 1 whole side salmon, skin off, bones out, about 3 1/2 pounds
- 2 large tomatoes, sliced very thin
- 2 lemons, sliced very thin
- Optional: 2 dozen pitted green olives, sliced, and 1/2 preserved lemon, skin only, minced
Preheat oven to 425 degrees. Use a roasting pan just large enough to accommodate the salmon. In a food processor, place the garlic, oil, paprika, cayenne, parsley, cilantro, turmeric, saffron, salt and pepper to taste, and grind to a paste. Rub the salmon all over with the paste, using it all up. Top with the tomato and lemon slices, plus the optional olives and preserved lemons. Bake uncovered 30 minutes. Transfer to platter, and pour all vegetables on top with their cooking liquid. Serve warm or at room temperature.