| Created by | Spinneys |
| Prep time | 5 minutes |
| Marination time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Special Occasion | Mothers day |
| Diet | Other |
| Preparation | Moderate |
| Calories | 804 |
| Fat | 62.5g |
| Saturates | 16.2g |
| Protein | 54.1g |
| Carbs | 15.8g |
| Sugars | 5.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Using a paper towel, pat the salmon fillets dry to absorb any excess moisture. Coat the fillets with 1 tablespoon of olive oil. Mix the spices together and spread over the fillets, avoiding the skin side. Allow to sit for 10 minutes.
To make the blistered tomatoes, place the tomatoes, 3 tbsp olive oil and thyme in a roasting tray. Zest the lemon over and mix with everything. Place the tray in the oven for 15 minutes until softened and the skin has blistered.
To make the chermoula, finely chop the fresh coriander and parsley, mince the garlic and juice a lemon. Combine the herbs, garlic and lemon juice with the cumin coriander, 4 tbsp olive oil and chilli flakes. Season to taste.
In a large non-stick pan, heat the remaining 2 tablespoons of olive oil over a medium-high heat. Place the salmon fillets, skin side down, in the pan and sear for 5-6 minutes until golden and the skin is crispy. Add the butter and 1 tablespoon of the chermoula. Season with salt and pepper. Baste the fillets for 1-2 minutes, then flip over and cook for a further 3-4 minutes without basting to keep the skin crisp.
Place the fillets on a serving platter. Top with the chermoula sauce. Serve with the blistered tomatoes.
