Roast side of salmon 🐟

Alex Chenakal
2024-03-20T07:30:00-04:00

A succulent side of roasted salmon, perfectly seasoned for a rich, satisfying meal. Great for special occasions or a simple dinner.
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To make a dish that is high in omega 3 fatty acids and ideal for sharing with friends, elevate roasted salmon with a herby chermoula sauce. Matches with Tortellini Roma Salad.

Prep: 15 mins | Cook: 15 mins

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 chili flakes

Directions

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.

2. 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.

3. Meanwhile, toast the coriander and cumin seeds in a dry frying pan. Tip into a blender and add all the remaining ingredients.

4. 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.

5. Put the salmon on a serving platter and drizzle over a little chermoula, with the rest on the side to serve.

Nutrition: Per serving

Nutrient | Unit
kcal | 342
fat | 24g
saturates | 4g
carbs | 0g
sugars | 0g
fibre | 1g
protein | 31g
salt | 0.1g