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

  • Prep:15 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

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


  • 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


  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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