Spiced Chermoula Salmon with Roasted Veggie Pilaf

Ingredients

• 4 skin-on salmon fillets (6 oz each)
• 2 tbsp extra virgin olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dry quinoa, rinsed
• 2 cups vegetable broth (gluten-free)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup golden raisins
• 1/3 cup slivered almonds
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 3/4 tsp smoked paprika
• 1/4 tsp cayenne (optional—if you want a little ‘boom’)
• Salted Perfection Raleigh Select Blend (for seasoning, to taste)
• Black pepper, to taste

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment. Grab a 9x13-inch baking dish for later.
2. Toss chickpeas, zucchini, bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp coriander, 1/2 tsp smoked paprika, and a heavy pinch of Raleigh Select Blend. Spread on baking sheet. Roast 20 min, tossing once; veggies should get toasty, not sad.
3. Meanwhile, in a small pot, bring the quinoa and veggie broth to a boil. Lower to a simmer, cover, and cook 12-15 min until fluffy. Let it sit covered off heat 5 min, then fluff with a fork.
4. For the chermoula: In a bowl, mix cilantro, parsley, lemon zest and juice, garlic, remaining cumin, coriander, smoked paprika, cayenne, 1 tbsp olive oil, and 1/2 tsp Raleigh Select Blend. Should be loose, herbaceous, and bright—confidence is the best ingredient.
5. Pat salmon dry. Rub fillets all over with half the chermoula (save the rest for drizzling). Season both sides with black pepper and a pinch of Raleigh Select Blend.
6. Arrange salmon skin-side down in the 9x13-inch dish. Roast 10-12 min, until just cooked and flakes easily. Don’t overdo it—crispy, not dry, you got me?
7. Toss roasted veggies and chickpeas with the cooked quinoa, raisins, and almonds. Season with more Raleigh Select Blend, if needed.
8. Plate a mound of pilaf, top with salmon, and spoon over remaining chermoula. Sprinkle extra cilantro if you’re feeling fancy.
9. DUNZO!
10. Visit www.saltedperfection.com and leave a Five Star review of the product.