Roasted Salmon with Char

Roasted Salmon with Char

Chef Justine Kelly elevates a simple salmon appetizer combining day-to-day ingredients.


5 col

Serves: 2 people
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients
2 salmon filets (6 oz each)
Fresno chile, optional
Cilantro (sm bunch)
Tomatoes (6oz)
Chermoula mix (1 tablespoon tomato paste, 1 clove garlic, 1 teaspoon paprika, 1 teaspoon maple syrup, ¼ t allspice, 1 teaspoon sherry vinegar, 3
teaspoons olive oil, salt)
1 large bunch chard
½ ounce pine nuts fresh dill
1 lemon
Olive oil
Kosher salt
Freshly ground black pepper

You’ll need:
Sheet pan,
12-inch frying pan
Mixing bowl
Zester

Instructions

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Preparing the vegetables, salmon and chermoula

  1. Heat the oven to 375 F
  2. Lightly coat a sheet pan with oil. Season salmon with salt and pepper and place it, skin-side down, on the oiled sheet pan. Cut the fresno chile into thin slices, and discard the seeds. Chop the cilantro. Cut tomatoes into wedges
  3. To make the chermoula, mix 1 tablespoon tomato paste, 1 clove garlic, 1 teaspoon paprika, 1 teaspoon maple syrup, ¼ teaspoon allspice, 1 teaspoon sherry vinegar, 3 teaspoons olive oil and salt in a bowl
  4. In a mixing bowl, combine the chiles, half the cilantro, the tomatoes, and all but 2 tablespoons of the chermoula. Toss to coat and pour over the salmon. Scrape any remaining chermoula from the bowl onto the fish. Put the pan on the middle rack of the oven and roast until the tomatoes start to blister and the fish is cooked through, about 20 minutes. While the fish cooks, prepare the chard

Cooking the endive and making the dressing

  1. Wash and chop chard. Separate leaves from stems
  2. In a 12 inch-frying pan over medium heat, toast the pine nuts until light golden brown, 3 to 4 minutes. Transfer to a small bowl to cool
  3. Warm 2 tablespoons of oil in the pan until hot and cook the chard stems for 2 minutes, add chard, season with salt and pepper. Cook until just wilted
  4. Chop the dill. Zest the lemon and cut the lemon in half. Juice half and cut the remaining half into wedges
  5. Add the dill, lemon zest and juice, and 2 tablespoons oil to mixing bowl and season with salt and pepper

Serve
Transfer the salmon fillets with the chermoula-roasted tomatoes to serving plates along with the cooked chard. Spoon the dill dressing over the chard and garnish with the pine nuts. Serve the remaining chermoula and lemon wedges on the side

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