Salmon And Summer Vegetables With Chermoula - cooking recipe

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)

Preparation

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.
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.
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.
Serve salmon with chermoula and vegetables.