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Chermoula is a fresh, bright, green herb sauce originating from North Africa. Here, it plays double-duty as a dressing for roasted potatoes and a sauce for baked salmon. We think you’ll find it adds a depth of flavor that’s unforgettable—and fast!
Active Time: 10 minutes
Total Time: 20 minutes
What You Get:
Par-cooked potatoesWhat You’ll Need:
Olive oilStep 1: Preheat oven to 425°F. Line a baking sheet with foil or parchment paper and spread potatoes onto one side of tray, then drizzle a bit of oil over it and toss gently.
Step 2: Strip the chard leaves from stems (discard stems) and wash them well. Crush 4 garlic cloves with your hand or the flat of a knife and peel them. Place chard leaves and crushed garlic (no need to chop!) on the other side of the baking sheet and drizzle with oil.
Step 3: Pat salmon dry with paper towels, rub with a bit of olive oil, sprinkle generously with salt. Place the filet skin-side up on top of the chard, and roast everything in the oven. It should take about 10 minutes for the salmon to cook; we like it flaky, but still a bit pink in the center (feel free to cook it longer if you prefer). The greens should be wilted and the potatoes hot and a bit crisped.
Step 4: Spoon about two-thirds of the chermoula over the potatoes, tossing to coat. Serve the potatoes with the chard and the salmon, dolloping a bit of extra chermoula onto each serving of fish to your taste.