Roasted salmon with red chermoula and seared endive

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 750 Calories/Serving

35 Minutes

The pungent red Moroccan chermoula sauce brings a real spark to salmon fillets and blistered cherry tomatoes. 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.


  • 6 ounces cherry tomatoes
  • Fresh cilantro
  • 1 fresno chile (optional)
  • Red chermoula (olive oil - tomato paste - fresh garlic - sweet smoked paprika - allspice - sherry vinegar - maple syrup - salt)
  • Two 6-ounce wild Alaskan salmon fillets
  • 2 Belgian endives
  • ½ ounce pine nuts
  • Fresh dill
  • 1 lemon



Prep the chermoula and tomatoes

Heat the oven to 375°F.
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro.
  • If using, thinly slice the fresno chile crosswise; discard the seeds.
In a bowl, combine the cherry tomatoes with half of the cilantro and as much of the fresno chile as you like. Toss with all but 2 tablespoons of the red chermoula and season to taste with salt and pepper.


Roast the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper and lightly coat with oil. Place on a lightly oiled sheet pan.
Spread the tomato-chermoula mixture over the salmon. Set the sheet pan on the middle rack of the oven. Roast until the tomatoes blister and the salmon is cooked through, 12 to 15 minutes, depending on the thickness of the fish. While they roast, prepare the pine nuts and endive.


Toast the pine nuts; cook the endive

  • Trim the root ends from the endives; cut the endives in half lengthwise.
In a dry pan over medium heat, toast the pine nuts, stirring often, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
In the same pan, add 2 tablespoons oil and warm over medium heat until hot but not smoking. Add the endive, cut sides down, and cook, without turning, until caramelized and soft, 5 to 7 minutes.


Make the endive dressing

  • Finely chop the dill.
  • Zest the lemon; juice half and cut the remaining half into wedges.
In a bowl, combine the dill, lemon zest and juice, and 2 tablespoons oil. Season to taste with salt and pepper.



Transfer the salmon and tomatoes to individual plates along with the endive. Garnish the salmon with the remaining cilantro; spoon the dressing over the endives and garnish with the pine nuts. Serve with the remaining chermoula and lemon wedges on the side.

Nutrition per serving: Calories: 750, Protein: 46 g, Total Fat: 51 g, Monounsaturated Fat: 32.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 75 mg, Carbohydrates: 30 g, Fiber: 20 g, Added Sugar: 1 g, Sodium: 500 mg

Contains: fish, tree nuts

Similar Recipes

Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free