Moroccan Salmon with Chermoula and Roasted Sweet Potatoes: A Flavorful Odyssey

Moroccan Salmon with Chermoula and Roasted Sweet Potatoes recipe
This recipe transports your taste buds to Morocco with a vibrant green chermoula paste and perfectly roasted sweet potatoes, creating a delicious and satisfying meal.
Ingredients:
• For the Chermoula:
o 1 bunch fresh cilantro, chopped
o 1/2 bunch fresh parsley, chopped
o 1 lemon, juiced
o 2 cloves garlic, minced
o 1 teaspoon ground cumin
o 1/2 teaspoon paprika
o 1/4 teaspoon cayenne pepper (adjust to your spice preference)
o 1/4 cup olive oil
o Salt and freshly ground black pepper
• For the Salmon:
o 2 salmon fillets (skin-on or skinless)
o 1 tablespoon olive oil
• For the Roasted Sweet Potatoes:
o 2 medium sweet potatoes, peeled and cut into wedges
o 1 tablespoon olive oil
o 1/2 teaspoon ground cumin
o 1/4 teaspoon ground coriander
o Salt and freshly ground black pepper
Instructions:
1. Make the Chermoula: In a food processor or blender, combine chopped cilantro, parsley, lemon juice, garlic, cumin, paprika, cayenne pepper (optional), and olive oil. Blend until a smooth paste forms. Season with salt and pepper to taste.
2. Marinate the Salmon: Pat the salmon fillets dry with paper towels. Place them in a baking dish and drizzle with olive oil. Spread half of the chermoula paste evenly over the salmon. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
3. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato wedges with olive oil, cumin, coriander, salt, and pepper. Spread them out on a baking sheet in a single layer.
4. Roast: Place the baking sheet with sweet potatoes in the preheated oven and roast for 20-25 minutes, or until tender and slightly golden brown.
5. Bake the Salmon: After marinating, remove the salmon from the refrigerator and discard any remaining marinade. Place the salmon on a separate baking sheet. Transfer the remaining chermoula paste on top of the salmon fillets.
6. Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
7. Assemble and Serve: Once the salmon and sweet potatoes are cooked, plate the salmon with roasted sweet potatoes on the side. Drizzle with any remaining chermoula sauce from the pan, if desired. Enjoy!
Tips:
• If you don't have fresh herbs, you can substitute 2 tablespoons of a store-bought chermoula paste for the homemade version.
• Serve this dish with a side of couscous or fluffy rice for a complete and satisfying meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave
Salmon Cooking Hacks You Need to Know:
Perfect Sear Every Time: Pat your salmon dry before cooking to ensure a beautiful sear.
Don't Overcook: Salmon is best cooked to medium-rare for the most flavorful and tender results.
Skin On or Off?: Salmon skin adds flavor and crisps up beautifully when cooked. However, it can be easily removed after cooking if desired.
Season Simply: Salmon has a naturally rich flavor, so a simple seasoning of salt, pepper, and herbs is often all you need.
Leftover Magic: Use leftover cooked salmon in salads, sandwiches, pasta dishes, or fish cakes for delicious and creative meals