USA Pan's Baking Sheet bakes a simple yet delicious dinner in only 30 minutes!
Chermoula Salmon with Roasted Vegetables and Turmeric Yogurt Sauce
This spiced salmon
baking tray dinner is fast, easy to prepare, and very healthy, too. You can choose to add rice or couscous if you prefer a carbohydrate side. Make it even faster by preparing the chermoula paste a day or two in advance.
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins
Ingredients
- 4 Salmon Fillets
- 2-3 Cups Various Vegetables
(I used sliced fennel, baby capsicum, cherry tomatoes, and zucchini sticks)
For the Chermoula Paste:
- 4 Spring Onions, roughly chopped
- 4 Cloves Garlic
- 1 Bunch Coriander
- 1 Bunch Parsley
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp Chili Powder
- 1 Tbsp Brown Sugar
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Turmeric Powder
- 150ml Olive Oil
- Juice of 2 limes
For the Turmeric Yogurt Sauce:
- ½ Cup Greek Yogurt
- 1 tsp Turmeric Powder
- ½ tsp Salt
- Water to thin
Instructions:
1. Pre-heat oven to 200C.
2. Make the Chermoula Paste by placing all ingredients except oil and lime juice in a
blender and processor until chopped and combined. Slowly pour in the oil and then lime juice to form a paste.
3. Prepare vegetables as needed (trim, peel, slice etc.) and place on the tray. Place the salmon fillets, skin side down, on the tray as well. Drizzle some oil and salt and pepper around the whole tray. Spoon the chermoula generously over each fillet of salmon and drizzle over vegetables.
4. Bake for 20 minutes or until salmon is just cooked through and vegetables are tender-crisp.
5. While the tray is in the oven, make the yogurt sauce by combining all ingredients. Add just enough water to make the sauce a pouring consistency.
6. Serve the salmon with the vegetables and a drizzle of yogurt sauce.
Notes
Choose vegetables for this dish that will cook fairly quickly in 20 minutes such as eggplant, broccoli, baby Brussel sprouts, carrot, capsicum, cauliflower and more.
This chermoula paste is adapted from ‘Fish with Neil Perry,’ featuring Poh Ling Yeow.
This recipe was made using the USA Pan Half Sheet.
Click here to read Becky's in-depth review on this USA Pan Baking Sheet.
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