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Chermoula salmon

Chermoula salmon

0
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Fresh coriander

¾ cup(s), chopped

Fresh flat-leaf parsley

¾ cup(s), chopped

Garlic

2 clove(s), crushed

Fresh red chilli

½ whole, chopped

Ground cumin

1 tsp

Smoked paprika

½ tsp

Lemon juice

2 tbs

Skinless salmon

560 g, (4x140g fillets)

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Process herbs, garlic and chilli in a food processor until finely chopped. Add cumin, paprika and lemon juice and process until almost smooth. Season with salt and pepper. Rub chermoula over salmon fillets.
  3. Place salmon on prepared tray. Bake for 10-12 minutes or until cooked to your liking. Serve with lemon wedges.

Notes

SERVING SUGGESTION: Salad made with a 400g can chickpeas (rinsed and drained), 100g fat-free roasted red capsicum strips, 2 chopped tomatoes, 1 chopped Lebanese cucumber, 1 cup fresh coriander leaves and ½ thinly sliced red onion. Drizzle salad with 2 tbs lemon juice.

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