Spicy Moroccan Salmon Fillets

Ras el hanout is one of my favourite spice mixes.  The name is Arabic for “head of the shop” (similar to the English expression “top shelf”) and implies a mixture of the best spices the seller has to offer.  The mix is generally associated with Morocco, although neighboring North African countries use it as well – Wikipedia

As well as using this spice in various meat dishes, I love the flavour it imparts when rubbed on to salmon before cooking.  Served with my favourite coconut rice, this dish is extremely tasty and very simple to serve up.

INGREDIENTS: to serve 2

2 salmon fillets
2 teaspoons olive oil
Zest of half a lemon
Squeeze of lemon juice
1 heaped teaspoon Ras el Hanout spice mix
Teaspoon of honey


Mix all the ‘rub’ ingredients together in a small bowl then massage into the top of the salmon fillets.

Place the fillets on a baking tray and bake at 180°C for 12 to 15 minutes (depending on size) until just cooked.

Serve on a bed of coconut rice.


Spicy Moroccan Salmon Fillets

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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