Spicy Chermoula Salmon with Charred Lemon

North African heat meets flaky, protein-rich salmon in this quick weeknight dinner. A vibrant chermoula paste—built from toasted cumin and coriander, garlic, fresh herbs and a kick of chili—gets rubbed directly onto salmon fillets before they hit a hot pan, forming a deeply flavorful crust without any heavy sauce or added cream. A squeeze of charred lemon at the end cuts through the spice with bright acidity, waking up every bite. This dish is built for easy, satisfying eating: each fillet delivers over 30 grams of protein in a modest portion, paired with a simple sautéed vegetable side to round things out with fiber and color. The whole thing comes together in under 25 minutes with minimal cleanup, making it an ideal choice for a nourishing dinner that doesn't sit heavy. It's naturally gluten-free, with all the bold flavor coming from spices, herbs, garlic and citrus rather than flour-thickened sauces or breading.

Ingredients

• 2 filletssalmon fillets, about 5-6 oz each, skin-on
• 2 clovesgarlic cloves, peeled
• 0.5 cupfresh cilantro, packed leaves
• 0.25 cupfresh parsley, packed leaves
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspsmoked paprika
• 0.5 tspcrushed red pepper flakes, adjust to taste
• 1.5 tbspolive oil, divided
• 1 wholelemon, halved
• 0.5 tspsalt
• 1 mediumzucchini, sliced into half-moons

Method

1. In a small food processor or mortar and pestle, combine garlic, cilantro, parsley, cumin, coriander, smoked paprika, red pepper flakes, 1 tablespoon olive oil and salt. Blend or pound into a thick, rough paste.
2. Pat the salmon fillets dry and rub the chermoula paste evenly over the flesh side of each fillet, pressing gently so it adheres.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the zucchini and sauté until lightly browned and just tender, about 4 minutes. Transfer to a plate. 4:00
4. In the same skillet, place the salmon fillets skin-side up (crust-side down) and sear for 3-4 minutes until a golden crust forms. 4:00
5. Flip the salmon carefully and cook skin-side down for another 3-4 minutes, until the fish flakes easily and is cooked through. In the last minute, nestle the lemon halves cut-side down in the pan to char. 4:00
6. Return the zucchini to the pan to warm through, then plate the salmon and zucchini together. Squeeze the charred lemon over everything just before serving.