15 May Morocan Salmon

This was a Sunday special. Feeling a little tired after hosting a little dinner party the night before I felt like something healthy and tasty to finish my weekend. Saw this recipe off a lifestyle website and decided to try my salmon a little differently to the usual. The different flavours worked really well together and I give it 5 stars! Team it up with a green salad and sweet potato bake sprinkled with cinnamon.

Serves 2

2tbs finely chopped fresh corriander leaves
1 tsp paprika
1 tsp freshly squeezed lemon juice
½ tsp minced garlic
½ tsp extra-virgin olive oil
½ tspn cumin
1 pinch dried chilli flakes
1 pinch salt
2 skinless salmon fillets

In a medium bowl, combine all ingredients except salmon and oil spray. Stir to create a paste.
2. Rub the paste evenly over the fillets. Place on a plate, cover with plastic wrap and refrigerate for 10 minutes to two hours.
3. Spray a nonstick frypan with oil and place over medium-high heat. Add salmon. Cook for two minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent (about three minutes per side). Serve with salad, like the cos and goats cheese salad with chilli vinaigrette (see below).
Per serve: 945 kilojoules, 23g protein, 1g carbs, 14g fat (3g saturated), 147mg sodium