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Plated meal

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.

Nutrition Per Portion

  • Calories

    682

  • Carbs

    34.2g

  • Fat

    48.3g

  • Fibre

    13.8g

  • Protein

    34.5g

  • Sugar

    17.5g

  • 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.

  • Ingredients

    Salmon Fillet

    Tomatoes

    chopped

    Fresh Coriander

    chopped

    Fresh Parsley

    chopped

    Fresh Mint

    Olive Oil

    3 tablespoons per person

    Lettuce Romain

    chopped

    Raddish

    finely sliced

    Cucumber

    chopped

    Pomegranate Seeds

    Red Onion

    finely sliced

    Lemon

    juiced 1/4 lemon juiced per person

    Sumac

    Sweet Paprika/Barakhat Mix

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Reviews (4)

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Delicious meal, the salad was really easy to make, I just added a bit of pomegranate molases and the flavor was better!

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5 out of 5 stars
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very easy to make. loved it

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