Roast side of salmon with chermoula
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
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Prep:15 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 342
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fat 24g
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saturates 4g
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carbs 0g
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sugars 0g
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fibre 1g
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protein 31g
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salt 0.1g
Ingredients
- 850g side of salmon
- 3 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1?2 small pack mint, leaves picked
- 1?2 small pack coriander
- small handful tarragon
- 1 lemon, zested and juiced
- 1 fat garlic clove
- 1?2 tsp chilli flakes
Method
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.
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.
