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Chermoula-Topped Tunisian Salmon

Chermoula-Topped Tunisian Salmon

with Honey-Glazed Carrots & Shallot Basmati Rice

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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.

Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

1 clove

Garlic

¼ ounce

Cilantro

1 unit

Veggie Stock Concentrate

10 ounce

Skin-On Salmon Fillets

(ContainsFish)

2 teaspoon

Honey

1 unit

Shallot

1 unit

Lemon

½ cup

Basmati Rice

1 teaspoon

Paprika

1 tablespoon

Tunisian Spice Blend

Not included in your delivery

10 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate82 g
Sugar20 g
Dietary Fiber9 g
Protein30 g
Cholesterol90 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Baking Sheet
Small pot
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and mince shallot. Peel and mince or grate garlic. Finely chop cilantro. Zest and quarter lemon. • 4 SERVINGS: Quarter both lemons.

2

• Toss carrots with a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast on top rack for 20 minutes (you’ll add the salmon then). • TIP: For easy cleanup, line your sheet with foil first.

3

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add shallot and half the garlic; cook until fragrant, 1 minute. • Add rice, stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter and 1½ cups water.

4

• While rice cooks, in a small bowl, combine cilantro, half the paprika (you’ll use the rest in the next step), and 2 TBSP olive oil. Stir in as much lemon juice and remaining garlic as you like; season with salt and pepper. • 4 SERVINGS: Use 3 TBSP olive oil.

5

• Pat salmon* dry with paper towels. Season all over with half the Tunisian Spice, remaining paprika, salt, and pepper. Rub all over with a large drizzle of olive oil until spices reach a paste-like consistency. • Once carrots have roasted 20 minutes, remove from oven and push to one side of sheet. Carefully add salmon skin sides down to empty side. Roast on top rack until salmon is cooked to desired doneness and carrots are tender, 8-10 minutes more. • 4 SERVINGS: Use all the Tunisian Spice. Leave carrots roasting and place salmon on a second sheet; roast on middle rack.

6

• Fluff rice with a fork and stir in lemon zest. Season with salt and pepper. • Toss carrots with honey. • Divide rice, carrots, and salmon between plates. Top salmon with chermoula. Serve with any remaining lemon wedges on the side for squeezing over.