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Roast side of salmon with chermoula

Roasted salmon with a small dish of chermoula on the side

Roast side of salmon with chermoula

Name: Roast side of salmon with chermoula
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 850g side of salmon; 3 tbsp olive oil; 1 tsp coriander seeds; 1 tsp cumin seeds; ½ small pack mint leaves picked; ½ small pack coriander; small handful tarragon; 1 lemon zested and juiced; 1 fat garlic clove; ½ tsp chilli flakes

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 15 mins

Cook: 15 mins - 20 mins

A star rating of 5 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

850g side of salmon
3 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
½ small pack mint

leaves picked
½ small pack coriander
small handful tarragon
1 lemon

zested and juiced
1 fat garlic clove
½ tsp chilli flakes

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Nutrition: Per serving

kcal342
fat24g
saturates4g
carbs0g
sugars0g
fibre1g
protein31g
salt0.1g

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.

Recipe from Good Food magazine, June 2018

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A star rating of 5 out of 5.2 ratings

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