This Moroccan Cookies leans on preserved lemon and olive to do the heavy lifting. We crisp the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the preserved lemons and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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