Another simple salmon recipe: just slather salmon with chermoula–a pesto-like Moroccan marinade–and roast until done (in my toaster oven, this takes 20 minutes at 425 degrees, but your mileage may vary).
Here is the recipe for the chermoula:
You could use all parsley instead of cilantro if you hate cilantro.
1 tsp. cumin seed (or 1 tsp ground cumin)
1 clove garlic
3 Tbl. cilantro
3 Tbl. parsley (or half a Swiss chard leaf or a handful of baby spinach–something green to give a nice color)
juice half lemon or 1 lime
1/2 tsp. salt
1/2 tsp. paprika (I used smoked paprika)
1/4-1/2 tsp. green z’chug or a little hot sauce, to taste
3 Tbl. olive oil
Process everything in a small food processor (or grind in a mortar and pestle) until you have a smooth green sauce.