Fennel, roast lemon & tomato salad
Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Roast side of salmon with chermoula
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 850g side of salmon
- 3 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ small pack mintleaves picked
- ½ small pack coriander
- small handful tarragon
- 1 lemonzested and juiced
- 1 fat garlic clove
- ½ tsp chilli flakes
Nutrition: Per serving
- kcal342
- fat24g
- saturates4g
- carbs0g
- sugars0g
- fibre1g
- protein31g
- salt0.1g
Method
step 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 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.
step 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.
