Preparation:
- In a small bowl, mix the spices (cumin, paprika, turmeric, chilli powder, salt, and pepper) with 1 tsp olive oil.
- Lightly rub the salmon fillets with a little of this spice mixture. Set aside.
- Heat the remaining olive oil in a tagine over medium heat.
- Add the potato wedges and cook for 5–7 minutes until they start to turn golden.
- Stir in the chickpeas, olives, and cherry tomatoes. Sprinkle the remaining spice mixture over the vegetables and gently toss to coat.
- Stir the chopped coriander leaves into the vegetables, allowing them to release their aroma as they cook.
- Pour the stock along the sides of the pan to partially submerge the vegetables.
- Place the salmon fillets on top of the vegetables and layer the lemon slices over the fish.
- Cover the dish with the tagine lid or a suitable pan lid.
- Let it simmer on low heat for 12–15 minutes, until the potatoes are tender and the salmon is just cooked through.
Serve directly in the dish. Pair with fresh bread or couscous to soak up the rich broth.
Enjoy your meal! 😊
