20 minutes Pan Seared Moroccan Salmon Recipe [with Burst Cherry Tomatoes]
This salmon is a one pan dream: the spices are colourful and aromatic, the vegetables are soft and saucy, and the fish is cooked to perfection. For a little heat, add the charred jalapeno!
Ingredients
- 3 large salmon fillets or 4 smaller fillets
- 5 Tbs olive oil plus 1 Tablespoon for finishing
- 2 heads of garlic peeled
- 1 Tbs sweet Moroccan paprika
- 2 tsp salt
- ½ tsp turmeric
- 1 vine of cherry tomatoes on the vine(about 10 tomatoes)
- 1 red bell pepper sliced into thin strips
- ¼ lemon sliced into two or 2 mini lemons, halved
- ¼ cup fresh parsley chopped, plus more for garnish
- ¼ cup fresh cilantro chopped
- *1 charred jalapeno optional
Instructions
- To a high rimmed pan set over medium heat, add olive oil. When hot, add garlic cloves and spices. Lower heat and saute 3 minutes to open the spices.
- Add the cherry tomatoes on the vine and saute them, shaking the pan gently, until they burst(the bottoms will split), about 2 minutes.
- Add red pepper strips, and lemon. Mix to coat vegetables in spices, and push vegetables to the side.
- Take each salmon fillet and place it flesh side down in the oil, giving it a swirl to coat the fish in spices. Then turn it flesh side up and nestle it on top of the vegetables. Repeat with each fillet.
- Add the parsley and cilantro around the dish, nestle in the charred jalapeno, if using, and cover.
- Let cook 15 minutes, gently shaking the pan twice throughout to keep the vegetables from sticking.
- Finish with a drizzle of olive oil and garnish with parsley.
- Serve hot. Enjoy!
- *To char the jalapeno, place a whole jalapeno over an open flame, or in the oven at 220C, and cook until blackened and soft.
- Hold the jalapeno by the stem and peel off the very black pieces. Still holding the stem, make three long cuts down the pepper to cut it into strips that are still intact at the top, kind of like an octopus. Use in your dish.
