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Iraqi roasted salmon with asparagus and apricot lemon

Jake Cohen shares this delicious and easy recipe from his latest cookbook that you can make for dinner tonight! Cook this Iraqi-roasted salmon with lemon and tomatoes and serve with sauteed asparagus and lemon apricot. 



Iraqi Roasted Salmon with Tomato and Lemon

  • 3 tablespoons extra-virgin olive oil
  • 2 medium yellow onions
  • 2 scallions
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 can tomato paste
  • 2 teaspoon lemon zest
  • Kosher salt for seasoning
  • 1, 3 pound salmon, skin on
  • Lemon wedges for serving

Sautéed Asparagus with Apricot Lemon

  • 2 tablespoons extra-virgin olive oil
  • 1 pound asparagus, ends trimmed
  • Kosher salt and black pepper to season
  • 2 tablespoons apricot preserves
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons water


For the Salmon

  1. Preheat the oven to 475°F. Line a half sheet pan with aluminum foil.
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and scallion whites and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Stir in the coriander, cumin, turmeric, and cayenne and cook, stirring continuously, until fragrant, about 1 minute.
  3. Stir in the tomato paste and cook, stirring often, until well incorporated and caramelized to the colour of rust, 3 to 4 minutes. Remove from the heat and stir in the lemon zest. Season with salt and let cool slightly.
  4. Place the side of salmon on the prepared sheet pan, skin-side down (and arranged diagonally to fit, if necessary), and season with a heavy pinch of salt. Spread the tomato mixture over the top of the salmon in an even layer. Roast for 15 to 20 minutes, until the salmon is golden and reaches an internal temperature of 145°F. (If desired, broil the salmon for 2 to 3 minutes to get more colour.) Set aside for serving. 

For the Asparagus 

  1. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook, tossing often, until lightly golden, 5 to 6 minutes. Season with a heavy pinch each of salt and black pepper.
  2. Add the apricot preserves, lemon juice, crushed red pepper, and 2 tablespoons of water to the pan. Cover the pan with the lid ajar and steam until most of the liquid has evaporated and the asparagus is tender, about 2 minutes. Taste and adjust the seasoning with salt and black pepper.

To Serve 

  1. Plate salmon and garnish with the scallion greens. Cut up lemon wedges to serve with salmon. 
  2. Add asparagus to each dish and enjoy!

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