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Categories:
parsley fresh cilantro garlic chili flakes ground coriander ground cumin ground turmeric lemon juice olive oil Greek yogurt salmon red onions zucchini
Viewed: 8 - Published at: 7 years agoIngredients
- 1/3 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- 1 tsp chili flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2/3 cup Greek yogurt
- 6 (6 oz) skin-on salmon fillets
- 2 None medium red onions, each cut into 8 wedges, root ends left intact
- 3 None medium zucchini, thinly sliced lengthwise
- 12 oz asparagus, woody ends snapped off
Method
- To make the chermoula sauce, process herbs, garlic and spices in a food processor until combined. Add lemon juice and 1 tbsp olive oil. Process until smooth then transfer to a medium bowl and stir in yogurt.
- Rub salmon skin with 2 tsp oil. Season. Heat a frying pan over high heat and cook fish, skin-side down, until skin crisps. Flip over and cook to your liking.
- Meanwhile, toss onions, zucchini and asparagus with remaining oil. Season. Heat a grill pan over medium-high heat. Cook vegetables until tender.
- Serve salmon with vegetables and chermoula sauce.
