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Roast side of salmon

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: Cook: 


  • 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


  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


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