Roasted Salmon W/ Herby Chermoula

Chermoula is a delicious Moroccan herb sauce made of a mix of fresh herbs, earthy spices, and preserved lemon, traditionally served with grilled fish. This REALLY tasty salmon dish roasts quickly and can be done as a quick weeknight dinner if you blitz up your chermoula and salad dressing in advance. Both are loaded up with fresh herbs and citrus, making this a perfect spring dish

INGREDIENTS
2 lb wild-caught salmon fillet
Handful of parsley
Chives, to taste
Zest and juice of 1 lemon
1 shallot
1 tbsp grainy mustard
Salt to taste
¼ cup olive oil

For the dressing:
Olive oil
½ shallot
1 tbsp honey
Juice of 1 lemon
Splash of white balsamic vinaigrette
Salt to taste

DIRECTIONS
Blitz up chermoula (it should be thick enough that the spread can sit atop the salmon without running off) and salad dressing ingredients in advance. At dinner time, preheat oven to 375°F. Spread chermoula onto the salmon fillet and top with lemon slices. Roast for 20 mins, until edges just crisp up. Serve alongside dressed salad and top with flaky salt.