This dish is so vibrant in color and flavor and is a great way to become familiar with cooking with spices. It's amazing how much spunk a few fragrant and aromatic spices can bring to a meal. I love how different spice combinations can create unique flavor profiles from around the globe.
- 1 salmon filet about 6 oz
- olive oil
- orange slice
- salt + pepper
Moroccan Spice Blend: mix together 1/8 tsp of the following spices cumin, ginger, cinnamon, coriander, cayenne, and allspice
- 2 cups arugula
- 1 persimmon or orange, sliced into rounds
- 2 Tbsp pomegranate seeds
- 1 Tbsp red onion, thinly sliced
- 1 Tbsp fresh parsley or cilantro, chopped
- 1 Tbsp pistachios
- 1 Tbsp lemon tahini dressing
Preheat the oven to 350 F. Lightly brush the salmon with olive oil and dust with spice blend. Season with salt and pepper and top with an orange slice. Bake in the oven for 12-15 minutes, until cooked through and salmon feels firm with a slight give when you press your finger on top of the filet. Remove from oven. Meanwhile, toss together salad ingredients with the lemon tahini dressing. Lay the salmon on a plate next to the arugula pomegranate salad. Squeeze the warm orange slice over the salmon and the salad, and serve with lemon tahini dressing. Garnish with fresh herbs. Enjoy.