Grilled Salmon With Summer Veggies And Chermoula - cooking recipe

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

Preparation

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.