Moroccan Salmon

This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup fresh parsley, chopped
• 2  teaspoons olive oil
• 1  teaspoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon  ground red pepper
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon black pepper, freshly ground
• 2  garlic cloves, minced
• 24  ounces salmon fillets, boneless skinless
•  cooking spray
• 1  lemon
• 1 1⁄2 cups red bell peppers, thinly sliced
• 1 1⁄2 cups green bell peppers, thinly sliced
• 2  tablespoons water
• 1  large plum tomato, cut crosswise into 1/4 inch thick slices

Directions

1. Preheat oven to 400°F.
2. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
3. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
4. Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
5. Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
6. Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.