Grilled Salmon With Summer Veggies And Chermoula

• 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.

parsley, fresh cilantro, garlic, chili flakes, ground coriander, ground cumin, ground turmeric, lemon juice, olive oil, greek yogurt, salmon, red onions, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/30865 (may not work)