Roast side of salmon with chermoula

• salmon↗850g side of g

  850g side of

• olive oil↗3 tbsp tbsp
• coriander seeds↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• mint↗½ small pack

  leaves picked

• coriander½ small pack
• tarragonsmall handful
• lemon↗1

  zested and juiced

• fat garlic clove↗1
• chilli flakes↗½ tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Line the bottom of a roasting tin that’s large enough to fit the salmon in with baking parchment. Brush ½ tbsp oil over the skin and season all over. Place skin-side down in the tin and roast for 15-20 mins until the salmon is just cooked through.

2. 2

   Meanwhile, toast the coriander and cumin seeds in a dry frying pan. Tip into a blender and add all the remaining ingredients. Blitz to a smooth green sauce, adding enough water to get a drizzling consistency. Season to taste. The chermoula can be made in the morning and kept chilled in the fridge. Put the salmon on a serving platter and drizzle over a little chermoula, with the rest on the side to serve.