Chermoula-baked sockeye salmon side with pomegranate

  1. Preheat oven to 200C / 180C fan / gas mark 6.
  2. Toast the cumin and coriander seeds in a dry frying pan until fragrant, then tip into a blender with the remaining chermoula ingredients and blitz until smooth. You may need to add a little more oil to help it along.
  3. Place the salmon side on a baking tray lined with foil and spread half the chermoula all over the salmon. Bake for 16-18 minutes until the salmon is totally cooked through.
  4. Remove from the oven, drizzle over the remaining chermoula and sprinkle with pomegranate seeds. Serve with your favourite grain and a simple green salad.

What you’ll need:

  • 450g LEAP sockeye salmon side

For the chermoula:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 5 tbsp extra virgin olive oil
  • Small bunch fresh coriander, roughly chopped
  • Small bunch fresh flat leaf parsley, roughly chopped
  • Handful mint leaves, roughly chopped
  • 3 large garlic cloves, crushed
  • Juice of 1 lemon
  • ½ tbsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp salt

To serve:

  • Pomegranate seeds
  • Freekeh or your choice of grain
  • Green salad leaves