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Roasted salmon with a small dish of chermoula on the side

Roast side of salmon with chermoula

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

Elevate roast salmon with a herby chermoula dressing for a dish that's rich in omega 3 and perfect for sharing with friends. Pair with a light salad

  • Gluten-free
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal342
fat24g
saturates4g
carbs0g
sugars0g
fibre1g
protein31g
salt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Line the bottom of a roasting tin that’s large enough to fit the salmon in with baking parchment. Brush ½ tbsp oil over the skin and season all over. Place skin-side down in the tin and roast for 15-20 mins until the salmon is just cooked through.

  • STEP 2

    Meanwhile, toast the coriander and cumin seeds in a dry frying pan. Tip into a blender and add all the remaining ingredients. Blitz to a smooth green sauce, adding enough water to get a drizzling consistency. Season to taste. The chermoula can be made in the morning and kept chilled in the fridge. Put the salmon on a serving platter and drizzle over a little chermoula, with the rest on the side to serve.

Goes well with

Recipe from Good Food magazine, June 2018

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Rating: 5 out of 5.1 rating

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