Salmon with chermoula green beans and asparagus
- Total Time
Fresh chermoula is quick to whip up and goes great with fish, meat and vegies.
skinless salmon fillet(s)600 g, (4x 150g)
fresh green chilli1 whole, deseeded, finely chopped
lemon juice1 tbs
fresh coriander2 tbs, finely chopped
olive oil2 tsp
ground cumin½ tsp
ground paprika½ tsp
green beans400 g, trimmed
asparagus400 g, trimmed
oil spray1 x 3 second spray(s)
- Preheat grill on medium high. Line the grill tray with foil. Sprinkle the salmon with salt and pepper and lightly spray with oil. Grill the salmon, turning once, for 6-8 minutes for medium or until cooked to your liking.
- Meanwhile, to make the chermoula, combine the chilli, lemon juice, coriander, oil, cumin and paprika in a small bowl.
- Steam the beans and asparagus for 3 minutes or until tender.
- Divide the salmon, beans and asparagus among serving plates. Spoon the chermoula over the salmon.