Middle Eastern Roasted Salmon with Red Chermoula and Fattoush

Gluten Free
Paleo
Seafood
Low Calorie
Low Carb
Keto

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking that pairs beautifully with delicate and flavorful salmon. Served a Paleo twist on a classic Middle-Eastern Salad - Fattoush.

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Nutrition Per Serving

Calories 682
Carbs 34.1g
Fat 48.3g
Fibre 13.8g
Protein 34.5g
Sugar 17.5g

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0.0 min
Preheat the oven at 180C.
0.5 min
Chop the tomato.
2.0 min
Finely chop the coriander, parsley and mint.
4.5 min
Chop the lettuce.
6.0 min
Finely slice the raddish.
7.0 min
Chop the cucumber.
8.0 min
Peel and finely slice the red onion.
9.0 min
Halve and juice the lemon.
10.0 min
In a saucepan heat half of the olive oil over high heat.
11.5 min
Place half the tomato, half of the parsley and all of the coriander in a saucepan.
13.0 min
Sautee the tomato until softened. Season with salt, pepper and sweet paprika/barakhat spice mix. Remove from the heat and set aside.
14.5 min
In a bowl, toss the raddish, remaining tomato, lettuce, pomegranate, cucumber, mint and remaining parsley and red onion.
16.0 min
In a small bowl, mix together the lemon juice, sumac and olive oil.
17.0 min
In a frying pan, heat the olive oil over high heat.
18.5 min
Add the salmon, skin side down, and sear until the skin is crisp.
20.0 min
Turn the salmon and sear the other side until golden.
22.0 min
Transfer the salmon to the oven and roast.
28.0 min
Remove the salmon from the oven and serve atop the salad
29.0 min
Serve the red tomato chermoula atop the salmon.
30.0 min
Drizzle the salmon with the lemon sumac dressing.
31.0 min
Season the salad with salt to taste and serve.