Salmon Charmoula

Ingredients

• 1/4 cup coarsley chopped cilantro
• 1/4 cup coarsley chopped parsley
• 2 cloves garlic, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons paprika
• 2 tablespoons ground cumin
• Ground cayenne pepper to taste
• Salt and pepper to taste
• 1/4 cup olive oil
• 4 salmon steaks or fillets
• 1 lemon, peeled and sliced into thin rounds
• 1/2 cup green olives, pitted and roughly chopped

Directions

1. Pulse the cilantro, parsley, garlic, and lemon juice together in a small food processor until the herbs are finely chopped and the garlic is broken down. Add the spices and olive oil, then process again until the mixture comes together as a paste. Taste, then season with salt and pepper.
2. Sprinkle the salmon with salt and pepper, then coat the fish with half of the charmoula. Set it aside to marinate for 20 minutes. While it rests, heat the oven to 400 degrees F.
3. Arrange a sheet of aluminum foil on a baking sheet, place the salmon on it, and set the lemon rounds over the fish. Spoon the rest of the charmoula over the top, add a small amount of water, and fold the foil closed to make a pouch.
4. Bake the packet for 8 minutes. Open the foil, return the salmon to the oven, and roast until it is cooked through, about 8-10 minutes more depending on how thick the fish is. Serve right away.