Salmon And Summer Vegetables With Chermoula

• 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.

flatleaf, cilantro, garlic, red pepper, ground cumin, ground coriander, ground turmeric, lemon juice, olive oil, greek yogurt, red onions, zucchini, skinon salmon

Taken from recipes-plus.com/api/v2.0/recipes/30866 (may not work)