Salmon with chermoula green beans and asparagus

1
Total Time
30 min
Prep
15 min
Cook
15 min
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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