Created by Bergy on February 24, 2012
Step 1: Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin salt and pepper. Reserve two tablespoon of the chermoula, place in fridge
Step 2: Place the salmon fillets in a zip lock bag and pour the remaining chermoula over the salmon, turn to coat and let it rest for up to 30 minutes
Step 3: While the salmon is resting in the chermoula heat the oven to 375f
Step 4: Place salmon in an oven proof dish, leaving some of the chermoula on top, bake for about 15- 20 minutes or until the fish flakes easily. Do not over cook
Step 5: Spoon the reserved sauce over the fish, garnish with a lemon wedge & serve