ROAST SIDE OF SALMON WITH CHERMOULA

Roast side of salmon with chermoula image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 342 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.1 milligram of sodium