Grilled Salmon With Summer Veggies And Chermoula Recipe

Name: Grilled Salmon With Summer Veggies And Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Meanwhile, toss onions, zucchini and asparagus with remaining oil. Season. Heat a grill pan over medium-high heat. Cook vegetables until tender.
4
Serve salmon with vegetables and chermoula sauce.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup fresh flat-leaf parsley leaves, 1/2 cup fresh cilantro leaves, 2 cloves garlic, roughly chopped, 1 tsp chili flakes, and more.

Yes, Grilled Salmon With Summer Veggies And Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Salmon With Summer Veggies And Chermoula

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