Tunisian Spiced Salmon with Chermoula, Honey-Glazed Carrots and Shallot Rice

If you love herby sauces and dressings, you’ve got to try chermoula. This North African condiment adds bright, tangy, aromatic flavor to seafood dishes, like this Tunisian-spiced salmon-plus, it looks gorgeous on the plate.

We serve it all with roasted carrots and shallot-infused rice that’s perfect for soaking up all that sauce, because you sure won’t want to waste a drop.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Peel and finely dice the shallot. Mince the garlic. Zest and juice the lemon. Pick the cilantro leaves from the stems and roughly chop.
3. In a small bowl, combine the Tunisian spice blend, paprika and a pinch of salt and pepper. Rub the spice mixture all over the salmon fillets.
4. Place the sliced carrots on the prepared baking sheet. Drizzle with a little olive oil, season with salt and pepper and toss to coat. Roast for 10 minutes.
5. While the carrots roast, prepare the rice: In a small saucepan, heat a drizzle of oil over medium heat. Add the diced shallot and cook until softened, about 2 minutes. Add the basmati rice, veggie stock concentrate and 1 cup of water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
6. After the carrots have roasted for 10 minutes, push them to one side of the baking sheet. Place the seasoned salmon fillets on the other side. Return to the oven and roast for 10-12 minutes, until salmon is cooked through and flakes easily.
7. While the salmon and carrots finish cooking, make the chermoula: In a small bowl, combine the chopped cilantro, minced garlic, lemon zest, lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.
8. Remove the baking sheet from the oven. Drizzle the honey over the roasted carrots and toss gently to coat.
9. To serve, divide the shallot rice between plates. Top with the honey-glazed carrots and a salmon fillet. Spoon the chermoula sauce over the salmon. Enjoy!

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, firm white fish like cod or halibut work well. Adjust cooking time as needed.

What can I substitute for Tunisian spice blend?

A mix of cumin, coriander and a pinch of cayenne can mimic the flavor.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your stock concentrate to be sure.