In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted salmon with red chermoula and grilled endive
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Spicy
2 Servings, 690 Calories/Serving
The pungent Moroccan chermoula delivers a real spark to roasted salmon fillets. Turn up the heat with a Fresno chile, if spicy is your thing. If not, skip the chile and you’ll still have a deeply delicious sauce for your fish.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
- 2 salmon filets
- Fresno chile (optional)
- 1 cup cherry tomatoes
- Chermoula mix (tomato paste - garlic - paprika - maple syrup - allspice - sherry vinegar - olive oil - salt)
- 2 endives
- ½ ounce pine nuts
- Fresh dill
- 1 lemon
Nutrition per serving
2-serving instructions (4-serving modifications in red)
Wash produce before use
Prep the vegetables; cook the salmon
Heat the oven to 375°F.
- Lightly coat a sheet pan with oil. Season salmon with salt and pepper and put it, skin-side down, on the oiled sheet pan.
- If using, cut the fresno chile into thin slices, if using, and discard the seeds.
- Chop the cilantro.
Cook the endive; make the dressing:
- Cut the endives in half lengthwise.
- Chop the dill.
- Zest the lemon and cut the lemon in half. Juice half and cut the remaining half into wedges.
Transfer the salmon fillets with the chermoula-roasted tomatoes mix to serving plates along with the cooked endive. Spoon the dill dressing over the endives and garnish with the pine nuts. Serve the reserved chermoula and lemon wedges on the side.