How to make
Prepare the red lentils by boiling them in water with a spoonful of turmeric. They are ready in less than 15 minutes, but it still depends on the size of the lentils.
Once they are ready, strain them well and season with salt, lemon juice, cumin, chopped coriander leaves and olive oil.
For the Chermoula sauce pound the garlic with salt, cumin and cayenne pepper in a mortar. Gradually add the sweet paprika, lemon juice and olive oil.
Finally, add chopped coriander leaves or dried coriander leaves.
Mix well and coat the salmon generously. If there is any sauce left, save it for serving at the end.
Leave the fish to marinate for 30 minutes, then wrap it in aluminum foil and bake in a 390°F (200°C) oven for 30 minutes - leave it uncovered for the last 10 minutes.
The cooking time is for a large and thick piece of salmon, so if you have small and thin fillets, it should be cooked for less time. It also depends on how cooked you like your fish. Especially for the wonderful salmon, it's best if it stays juicy, not dry and overcooked.
Serve the Salmon with Red Lentils and Chermoula Sauce warm.
Enjoy your meal!
Note:
You can make more lentils if you want bigger and richer portions.
The red lentils can also be flavored with Chermoula sauce if you make a little more in quantity, either way the ingredients are almost the same.
The flavors of the lentils and the fish will not become the same, because they are very different, even if they are seasoned with the same sauce, it only emphasizes their authentic flavors.
