A very straight-forward tasting dish, make sure to get the best quality ingredients that you're able to! Quick and easy, this can easily be changed up to work with other vegetables to meet your preference.
Grilled Salmon with Chermoulla Sauce
1. Process together the herbs, garlic, red pepper, spices, juice, and oil until combined and somewhat smooth (It wont be like a smooth paste, but that's okay, gives it a nice visual appeal) Transfer the mixture to a medium bowl and stir in the yogurt. Season with salt and black pepper to taste. Cover and set in the fridge to keep cool while finishing.
2. Cut the onion into 8 wedges, keeping the root end intact (this keeps the pieces in the wedges from falling apart). Combine onion, zucchini, and asparagus with 2 tbsp of olive oil in a medium bowl, seasoning to taste.
3. Drizzle olive oil over the fish, rubbing it in and seasoning to taste. Cook the fish on the grill or in a skillet over medium-high heat, skin side down, until crisp; cook as desired. Cook the vegetables on the grill or skillet until tender.
4. Serve fish and vegetables with sauce, accompanied by rice or couscous if desired.
This was a really easy to make dish, flavors straight forward and delicious. For our meal, I also added tomatoes, which I roasted in a skillet on our stove top with some olive oil. until the skins were blistered and wilting. Also! The vegetables and sauce can be prepared a day before, so all you would potentially have to do is get them and the fish ready to cook, and you're set for an even faster meal!