Roasted salmon with a small dish of chermoula on the side

Roast side of salmon with chermoula

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(1 ratings)

Prep: 15 mins Cook: 15 mins - 20 mins

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 summery salad

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal342
  • fat24g
  • saturates4g
  • carbs0g
  • sugars0g
  • fibre1g
  • protein31g
  • salt0.1g
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Ingredients

  • 850g side of salmon
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1⁄2 small pack mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1⁄2 small pack coriander
  • small handful tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 fat garlic clove
  • 1⁄2 tsp chilli flakes

Method

  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 1⁄2 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.

  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.

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