Name: Salmon with chermoula green beans and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean,Middle Eastern
Ingredients: 600 g skinless salmon fillet(s) (4x 150g); 1 whole fresh green chilli deseeded, finely chopped; 1 tbs lemon juice; 2 tbs fresh coriander finely chopped; 2 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp ground paprika; 400 g green beans trimmed; 400 g asparagus trimmed; 1 x 3 second spray(s) oil spray

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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

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.

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.

Salmon with chermoula green beans and asparagus

Ingredients

Instructions

Notes

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