14Ingredients
360Calories
30Minutes

Ingredients

  • 1/3 cup flat leaf parsley leaves (fresh)
  • 1/2 cup cilantro leaves (fresh)
  • 2 cloves garlic (roughly chopped)
  • 1 teaspoon chili flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2/3 cup greek yogurt
  • 6 skin on salmon fillets (6 oz)
  • 2 red onions (medium, each cut into 8 wedges, root ends left intact)
  • 3 medium zucchini (thinly sliced lengthwise)
  • 12 ounces asparagus (woody ends snapped off)

Directions

  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.
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NutritionView more

360Calories
Sodium4%DV95mg
Fat35%DV23g
Protein51%DV26g
Carbs4%DV11g
Fiber12%DV3g

PER SERVING *

Calories360Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat5g25%
Trans Fat
Cholesterol65mg22%
Sodium95mg4%
Potassium930mg27%
Protein26g51%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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