Salmon with chermoula green beans and asparagus

Total Time
0:30
Prep
0:15
Cook
0:15
Serves
4
Difficulty
Moderate
Fresh chermoula is quick to whip up and goes great with fish, meat and vegies.
Ingredients
  • skinless salmon fillet(s)
    600 g, (4x 150g)
  • fresh green chilli
    1 whole, deseeded, finely chopped
  • lemon juice
    1 tbs
  • fresh coriander
    2 tbs, finely chopped
  • olive oil
    2 tsp
  • ground cumin
    ½ tsp
  • ground paprika
    ½ tsp
  • green beans
    400 g, trimmed
  • asparagus
    400 g, trimmed
  • oil spray
    1 x 3 second spray(s)
Instructions
  1. 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.
  2. Meanwhile, to make the chermoula, combine the chilli, lemon juice, coriander, oil, cumin and paprika in a small bowl.
  3. Steam the beans and asparagus for 3 minutes or until tender.
  4. Divide the salmon, beans and asparagus among serving plates. Spoon the chermoula over the salmon.
Notes
SERVING SUGGESTION: Salad made of 100g baby spinach leaves, 1 red onion, thinly sliced, 1 cup fresh flat-leaf parsley and 1 tablespoon white wine vinegar. Add ½ cup (75g) of steamed long-grain white rice.

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