Moroccan salmon with beans and warm tomato salsa
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 37g
–Saturated fat 7g
Dietary fibre 14g
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.
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