Chermoula-topped salmon with kumara fries and salad

Serves: 4

Time to make: 40 mins

Ingredients

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Chermoula sauce

1 tablespoon olive oil

3 teaspoons Moroccan spice mix

1 clove garlic, chopped

1 cup tomatoes, chopped

2 tablespoons fresh coriandercilantroX, chopped

2 lemons, zest and juice

4 x 80g salmon fillets

KumaraSweet-potatoX fries

2 kumarasweet-potatoX (600g), scrubbed

spray oil

½ teaspoon dried red chilli flakes

Salad

4 cups baby spinach

1 tablespoon avocado oil

1 red onion, sliced

1 stalk celery, chopped

4 tablespoons orange juice

2 nectarines, sliced

Instructions

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1 To make chermoula sauce, mix oil, 2 teaspoons Moroccan spice, garlic, tomatoes and coriander with zest and juice of 1 lemon. Season with salt and pepper and set aside. Mix remaining spice and remaining lemon zest and lemon juice together. Brush over salmon and set fish aside.

2 To make fries, cut kumara in wedges. Cook for 5 minutes in boiling water. Drain and lay on barbecue hotplate. Spray with oil and sprinkle with chilli flakes. Cook for 10 minutes, turning once and respraying.

3 Mix salad ingredients together. When ready to cook, barbecue salmon for 2 minutes each side. Top with some chermoula sauce and serve remaining sauce on the side with fries and salad.

Variations

Make it gluten free: Check Moroccan spice mix is gluten free.

Nutrition Info (per serve)

Calories 519 cal

Kilojoules 2170 kJ

Protein 19 g

Total fat 27 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 17 g

Dietary fibre 8 g

Sodium 220 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.