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How to make Oven roasted Moroccan salmon

Yield = 6
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 2 tablespoon olive oil
  • 1 tablespoon Coles mild Moroccan seasoning
  • 2 tablespoon lemon juice
  • 6 x 150g fresh Atlantic salmon portions (skin on), deboned
  • 1 lemon, quartered length-ways
  • Rice bran oil spray
  • 2 tablespoon flat-leaf parsley, chopped
  • 250g hommus, to serve

Method

  • Step 1 Whisk oil, seasoning and lemon juice in a jug until well combined. Place salmon in a single layer in a ceramic shallow dish. Drizzle over marinade and turn to coat salmon on both sides. Cover and refrigerate for 30 minutes.
  • Step 2 Preheat oven to 200C (180C fan-forced). Line the base of a large heavy-based roasting pan with baking paper. Place salmon skin-side down in pan, scatter in lemon wedges. Spray salmon and lemons with rice bran oil.
  • Step 3 Roast for 12-14 minutes (depending on thickness) until salmon is just cooked through. Squeeze juice from the hot lemon wedges over salmon. Sprinkle with parsley and serve with hommus.