Moroccan 15 min

Chermoula Grilled Salmon

Name: Chermoula Grilled Salmon
Total time: 15 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 4 salmon fillets (6 oz each); 1 cup fresh cilantro; 1/2 cup fresh parsley; 4 cloves garlic; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon Aleppo pepper; 1/4 teaspoon cayenne; 3 tablespoons olive oil; Juice and zest of 1 lemon; Salt and black pepper; Couscous and roasted vegetables for serving

seafoodgluten-freehealthyhigh-proteinquick

Ingredientsfor 2

370

Cal

40g

Protein

Carbs

20g

Fat

14 salmon fillets (6 oz each)
21 cup fresh cilantro
31/2 cup fresh parsley
44 cloves garlic
51 teaspoon cumin
61 teaspoon smoked paprika
71/2 teaspoon Aleppo pepper
81/4 teaspoon cayenne
93 tablespoons olive oil
10Juice and zest of 1 lemon
11Salt and black pepper
12Couscous and roasted vegetables for serving

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Instructions

1
Make chermoula: blend cilantro, parsley, garlic, cumin, smoked paprika, Aleppo pepper, cayenne, olive oil, lemon juice, and salt into a rough paste. Reserve half the chermoula for serving.
2
Coat salmon fillets generously with the remaining chermoula. Marinate for 15 minutes at room temperature.
3
Preheat a grill or grill pan to high heat. Grill salmon for 4–5 minutes per side until the chermoula is lightly charred and the fish reaches 125°F inside. Serve with the reserved chermoula spooned over the top, alongside fluffy couscous and roasted vegetables.