Salmon And Summer Vegetables With Chermoula Recipe

Name: Salmon And Summer Vegetables With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped flat-leaf parsley leaves; 1/2 cup chopped cilantro leaves; 2 cloves garlic, coarsely chopped; 1 tsp red pepper flakes; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1 tbsp lemon juice; 3 tbsp olive oil; 1/2 cup Greek yogurt; 2 medium red onions, each cut into 8 wedges, keeping root ends intact; 3 medium zucchini, cut into ribbons with a potato peeler; 12 oz asparagus, woody ends snapped off; 6 None skin-on salmon fillets (about 6 oz each)

Servings: persons

1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped cilantro leaves
2 cloves garlic, coarsely chopped
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp lemon juice
3 tbsp olive oil
1/2 cup Greek yogurt
2 medium red onions, each cut into 8 wedges, keeping root ends intact
3 medium zucchini, cut into ribbons with a potato peeler
12 oz asparagus, woody ends snapped off
6 None skin-on salmon fillets (about 6 oz each)

1
For the chermoula, blend or process herbs, garlic, red pepper flakes and ground spices until combined. Add lemon juice and 1 tbsp of the oil; process until smooth. Transfer to a medium bowl; stir in yogurt. Season to taste.
2
Mix the onions, zucchini, asparagus and 1 tbsp of the oil in a large bowl. Heat a grill pan on high heat. Cook vegetables until charred and tender. Transfer to a plate and cover to keep warm.
3
Rub salmon with remaining 1 tbsp oil; season. Cook, skin-side down, in grill pan until skin is crispy. Turn and cook until just cooked through.
4
Serve salmon with chermoula and vegetables.

512

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup chopped flat-leaf parsley leaves, 1/2 cup chopped cilantro leaves, 2 cloves garlic, coarsely chopped, 1 tsp red pepper flakes, and more.

Yes, Salmon And Summer Vegetables With 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.

Salmon And Summer Vegetables With Chermoula

How did you like this recipe?

Frequently Asked Questions