Moroccan Salmon
This recipe for Moroccan Salmon and Roasted Acorn Squash is ready in 45 minutes, packed full of flavor, and incredibly easy. Make it today!
Servings: 4
Calories: 511kcal
Ingredients
- 1 Acorn Squash
- ½ cup Olive Oil
- 1 Pound Fresh Salmon
- ¼ cup Honey
- 2 tablespoon Sriracha
- Harissa spice enough to cover the salmon
- 3 Garlic Gloves Crushed
- Salt and Pepper to taste
- Pomegranate seeds and mint to garnish
Instructions
- Set your oven to 425°F. We will first begin with the acorn squash.
- Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use ¼ cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
- In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
- Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.
Nutrition
Calories: 511kcal | Carbohydrates: 30g | Protein: 24g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 62mg | Sodium: 227mg | Potassium: 959mg | Fiber: 2g | Sugar: 18g | Vitamin A: 452IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg