Moroccan Baharat Salmon with Lemon Herb Potatoes is an easy way to explore the warm, aromatic character of our Moroccan Baharat. The balanced blend adds savoury depth while keeping the recipe approachable for everyday cooking.

🥣 Ingredients

• 4 salmon fillets
• 1½ tbsp Moroccan Baharat
• 700g baby potatoes, halved
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 tbsp chopped parsley
• 1 courgette, sliced
• Salt and black pepper

🍳 How to Make It

1. Heat the oven to 200°C fan.
2. Toss the potatoes with half the oil and roast for 25 minutes.
3. Add the courgette. Rub the salmon with the remaining oil and seasoning, then place on the tray.
4. Roast for 12–15 minutes until the salmon flakes easily.
5. Toss the potatoes with lemon zest, juice and parsley before serving.

⏱️ Timings

Prep: 12 minutes · Cook: 40 minutes · Serves: 4

🍽️ Serving Suggestions

Serve with fresh herbs, lemon and the suggested accompaniments. Cool and refrigerate suitable leftovers promptly.

✨ Why This Recipe Works

The warm seasoning brings complexity in one simple step, balanced by fresh vegetables, herbs and a bright citrus finish.

🛒 Get the Blend

Make this recipe with our Moroccan Baharat.

🌶️ More Moroccan Baharat Recipes

• Moroccan Baharat Beef Koftas with Tahini Yoghurt
• Moroccan Baharat Chicken & Aubergine Traybake
• Moroccan Baharat Lamb, Tomato & Chickpea Stew
• Moroccan Baharat Roasted Carrot & Lentil Salad
• Moroccan Baharat Spiced Rice Stuffed Peppers
• Moroccan Baharat Salmon with Lemon Herb Potatoes

Shop Moroccan Baharat →

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