Ras el Hanout Salmon


2 tbsp vegetable oil
Salt and pepper, to taste
14 oz. can of diced tomatoes, drained
2 cloves of garlic, finely minced
1/2 c. vegetable stock or broth
2 tbsp RawSpiceBar’s Ras el Hanout
4 salmon fillets


1. Pre-heat the oven to 400º F. 
2. Place the salmon on top of the squash and chickpea mixture, add remaining Ras el Hanout and drizzle with oil and salt and pepper to taste. Place back in the oven for 12-15 minutes or until the salmon is cooked through.

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