Moroccan baked salmon and kumara

This flavourful salmon and kumara recipe draws on wonderful Middle Eastern spices to create this warming dish. Serve with plenty of couscous and seasonal greens for an easy, healthy weeknight dinner

  • 50 mins cooking
  • Serves 4
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  • 2 tablespoon olive oil
  • 1 red onion
  • 1 red capsicum, diced
  • 1 clove garlic, crushed
  • 1 teaspoon each cumin, coriander, cinnamon and ginger
  • pinch of chilli flakes
  • 2 tins whole peeled tomatoes, diced
  • 500 gram salmon, cut into even-sized portions
  • 2 medium red kumara, chopped into medium-sized pieces
  • coriander, chilli and couscous, to serve


  • 1
    Heat oil in an oven-proof pan and sauté the onion, capsicum, garlic and spices for 4-5 minutes, until fragrant.
  • 2
    Add tomatoes and kumara, cover and bake in the oven for 30 minutes at 180ºC.
  • 3
    Add salmon to the pan and cook for a further 10-15 minutes.
  • 4
    Serve salmon on couscous with plenty of sauce and curly kale, or other seasonal green veges.


  • PER SERVE: Energy: 501kcal, 2098kj Protein: 39g Fat: 26g Saturated fat: 6g Cholesterol: 96mg Carbohydrate: 25g Fibre: 6g Sodium: 235mg