Moroccan salmon with beans and warm tomato salsa
Nutrition Info.(per serve)
- 2 small salmon fillets (200g)
- 1½ cups cherry tomatoes
- 2 teaspoons Moroccan spice mix (we used MasterFoods)
- red capsicum, diced
- 2 spring onions, finely chopped
- 400g can no-added-salt cannellini beans, drained and rinsed
- ½ cup corn sweetcornXkernels
- ¼ cup fresh coriandercilantroX
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- black pepper, to taste
Total fat 37g
Saturated fat 7g
Dietary fibre 14g
1 Preheat oven to 180°C. Line a tray with baking paper and place salmon and tomatoes on it. Rub Moroccan spice mix on top of salmon. Bake in oven for 10-15 minutes, until salmon is just cooked through.
2 Meanwhile, in a bowl, combine capsicum, spring onion, beans and corn. Chop most of the coriander, reserving some leaves for garnish, and add to salad. In a small bowl, combine vinegar and oil and season to taste with pepper. Add half of the dressing to salad and mix well to combine.
3 Remove salmon and tomatoes from oven. Place tomatoes in a bowl with remaining dressing.
4 Serve salmon on top of bean mixture, with warm tomato salsa over the top. Garnish with extra coriander.
Make it gluten free: Use gluten-free spice mix.
Make it vegan: Replace salmon fillets with Gardein fishless filets and check the vinegar is vegan.
This dish is great cold as leftovers. Break salmon into chunks and stir through bean mixture.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.