How to Make Moroccan Salmon With Vegetables and Chickpeas | Moroccan Salmon Skillet With Charmoula

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthy alternative, while tilapia is more budget-friendly.

Pan dry the salmon with a paper towel and place it skin side down on a cutting board.

Cut the salmon into six even portions and set aside.

Peel the carrots and cut the tips off, then cut each carrot into three pieces and into small sticks.

Transfer the carrot sticks into a large bowl.

Cut the tops off the mini sweet peppers, slice them in half lengthwise, and remove the seeds.

Cut the green bell pepper into half lengthwise, remove the seeds, and slice into thin sticks.

Cut the tomatoes into medium slices without peeling or seeding them.

Cut one lemon into thin slices.

Drain the canned chickpeas and place them in a small bowl.

Prepare the Moroccan marinade charmoula by mixing 2 tablespoons chopped parsley, 2 tablespoons chopped cilantro, 1 tablespoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder, 1 teaspoon salt, 4 to 5 crushed garlic cloves, 2 tablespoons lemon juice, 3 tablespoons olive oil, and 1/4 cup water in a medium bowl.

Heat 2 tablespoons olive oil in a large deep nonstick pan over medium heat.

Add the carrot sticks to the pan and sauté.

Add half a cup of garlic cloves and the mini sweet peppers to the pan and mix.

Cover the pan and sauté for 5 minutes.

Add the drained chickpeas to the pan and mix well, then cover and sauté for another 5 minutes.

Pour half of the charmoula marinade over the vegetables and chickpeas and mix until well coated.

Cover the pan and cook for 10 minutes.

Place the tomato slices over the vegetables.

Add all the salmon fillets to the pan and decorate with tomato slices, jalapenos, sweet red pepper, and lemon slices.

Pour the remaining charmoula marinade over the salmon and other ingredients.

Cover the pan and cook for 20 minutes over low medium heat, checking occasionally to ensure there is enough water and even cooking.

Add half a cup of heated green olives and garnish with 1 tablespoon chopped parsley, then cover and cook for 3 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens