Moroccan Salmon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup parsley fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon garlic powder 
• 1.5 cups bell pepper green thinly sliced ( 1 medium)
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 1  optional: lemon 
• 1 teaspoon juice of lemon fresh
• 2 teaspoons olive oil 
• 1 large plum tomatoes 
• 1.5 cups bell pepper red thinly sliced ( 1 medium)
• 24 ounce salmon fillet ()
• 0.5 teaspoon salt 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 40
2. Combine first 10 ingredients in a large bowl.
3. Add salmon, turning to coat. Cover and let stand 15 minutes.
4. Remove salmon from bowl, reserving marinade.
5. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
6. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use.
7. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
8. Bake at 400 for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
9. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.