Moroccan Chermoula Baked Salmon

Ingredients
    Ingredients
  • 4 ounces salmon fillets (skin-on)
  • 1/4 cup olive oil (extra virgin)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 lemon juice and zest
  • to taste salt and pepper
Instructions
    Preparation
  1. 1
    Marinate the SalmonIn a bowl, mix chopped cilantro, parsley, garlic, cumin, paprika, lemon juice, olive oil, salt, and pepper to create the chermoula marinade.
    Ensure the salmon is dry before applying the marinade for better absorption.
  2. 2
    Coat the SalmonCoat the salmon fillets generously with the chermoula marinade, making sure to cover them completely.
    Allow the salmon to marinate for at least 30 minutes for the flavors to meld.
    3. Baking
  3. 3
    Preheat the OvenPreheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
    Ensuring the oven is properly preheated helps cook the salmon evenly.
  4. 4
    Bake the SalmonPlace the marinated salmon fillets in the prepared baking dish and bake for 15-20 minutes until the salmon is cooked through.
    Avoid overcooking to keep the salmon moist and tender.
    5. Finishing Touches
  5. 5
    Garnish and ServeGarnish the baked salmon with fresh herbs like parsley or cilantro and lemon wedges before serving.
    The fresh garnishes add a pop of color and brightness to the dish.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 310kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 5g25%
Cholesterol 62mg21%
Sodium 290mg13%
Potassium 720mg21%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 26g52%
Magnesium 68 mg
Net Carb 3g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a spicier kick, add a pinch of cayenne pepper to the chermoula marinade.
  • You can substitute parsley with cilantro or a mix of both for a different flavor profile.
  • Make sure to pat the salmon dry before applying the chermoula marinade for better adherence.
  • To intensify the flavors, marinate the salmon in the chermoula for at least 30 minutes, or even overnight.
  • If using frozen salmon, make sure to thaw it completely and pat it dry before marinating.
  • Serve the baked salmon with couscous, roasted vegetables, or a fresh salad for a complete meal.
  • Leftover chermoula baked salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Read it online: https://simplydeliciousbites.com/recipe/moroccan-chermoula-baked-salmon/

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