Chermoula Salmon Fillets with Crushed New Potatoes
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Ingredients
- 4 salmon fillets
- 600 g new potatoes
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 29.7 g
- Carbohydrate
- 24.2 g
- of which sugars
- 2.7 g
- Fat
- 31.7 g
- of which saturates
- 6 g
- Fibre
- 3.8 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, half the coriander, the ground cumin, paprika, lemon juice and 2 tablespoons of the olive oil to make the chermoula, then spoon it over the salmon fillets.
- 2
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 3
Heat the oven to 200C (180C fan, gas 6) and bake the salmon for 10-12 minutes, until cooked through and flakes easily.
- 4
Crush the potatoes roughly with the back of a fork and stir through the remaining olive oil and coriander.
- 5
Serve the salmon with the crushed potatoes.
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