Chermoula Salmon with Tahini Sauce and Roast Potatoes
Herby chermoula-crusted salmon roasted on a tray with crisp potatoes and green beans, finished with a creamy tahini drizzle.
Made with Chermoula and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.66 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the potatoes with the olive oil and a pinch of salt on a large tray. Roast for 20 minutes.
20 min - 2
Spoon the ready made chermoula (see the base recipe) over the salmon, pressing it in to coat the top of each fillet.
- 3
Push the potatoes to the sides of the tray, add the green beans and lemon wedges, and place the salmon in the middle skin side down.
- 4
Roast for 10 to 12 minutes, until the salmon is just cooked and flakes easily but is still moist, and the potatoes are golden.
11 min - 5
Loosen your ready made tahini sauce (see the base recipe) with a little cold water and a squeeze of the roasted lemon.
- 6
Serve the salmon, potatoes and beans with the tahini sauce drizzled over.
Tips
- Pat the salmon dry before spooning on the chermoula so the herbs stick instead of sliding off.
- Cut the potatoes small and roast them first. They need longer than the fish.
- Chicken thighs, cod or large prawns also suit chermoula. Cook each until opaque or no pink.
Storing and freezing
Cool leftovers within 1 hour and keep in the fridge for up to 2 days. Eat cold flaked into a salad, or reheat gently until steaming hot all the way through.
Questions
Can I use frozen salmon?
Yes. Thaw it fully in the fridge overnight and pat dry before adding the chermoula. Cooking from frozen gives a watery result.
Is this good cold?
Yes. Flake leftover salmon into a salad with the potatoes and drizzle with tahini sauce. Keep it chilled and eat within 2 days.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.