Oven baked chermoula marinated atlantic salmon, swiss chard, fennel and avocado salad

800g atlantic salmon, skin left on and pin bones removed

1 handful fresh coriander, washed

1 handful mint leaves, washed and picked

1 handful Italian parsley leaves, washed and picked

1 tbsp cumin powder

1 tbsp coriander powder

1 garlic clove, peeled

1 lemon, rind and juice

2 tbsp almond meal

1 pinch sea salt and ground white pepper

2 handfuls swiss chard, washed

2 fennel, finely shaved

1 handful mint leaves, washed and picked

1 avocado, deseeded and sliced

1 lemon, juiced

1 tbsp extra virgin olive oil


Preheat oven to 180 degrees Celsius. Process all the chermoula salmon ingredients, except for the salmon, in a food processor or a mortar and pestle to a course paste. Generously cover the chermoula marinade over the flesh side of the salmon and then place it on a grease-proof lined baking tray. Place the tray in the oven for 10 minutes. Remove the tray from the oven and allow to rest in a warm place for 5 minutes.


Meanwhile, toss all the salad ingredients in a large bowl until all the leaves are well dressed. Evenly portion the salad amongst four plates and top with flaked salmon.


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