Serves 4
5 tablespoons + 1 tablespoon olive oil, divided
2 heads of garlic, peeled
1 tablespoon sweet Moroccan paprika
2 teaspoons salt
½ teaspoon turmeric
1 vine of cherry tomatoes, on the vine (about 10 tomatoes)
1 red bell pepper, sliced in thin strips
¼ lemon or 2 mini lemons, halved
3 large or 4 small salmon fillets
¼ cup fresh parsley, chopped, plus more to garnish
¼ cup fresh cilantro, chopped
1 charred jalapeño, optional (see note)
In a pan with high sides, heat 5 tablespoons oil over medium heat. When hot, add garlic cloves, paprika, salt, and turmeric. Reduce the heat to low and sauté for 3 minutes, until spices are fragrant.
Add the cherry tomatoes on the vine and sauté about 2 minutes, shaking the pan gently until the bottoms split.
Add red pepper and lemons. Mix to coat the vegetables in the spices, and then push the vegetables to one side of the pan.
Working with 1 salmon fillet at a time, place it in the oil with the skin facing up and swirl the pan to coat the salmon in the spices. Carefully turn it over and nestle it on top of the vegetables. Repeat with remaining fillets. When all the fillets have been added, spread out the vegetables to cover the bottom of the pan and arrange the salmon on top.
Sprinkle the parsley and cilantro over everything. Nestle in the charred jalapeño, if using, and cover.
Cook for 15 minutes, gently shaking the pan twice during cooking time to keep the vegetables from sticking.
Drizzle with remaining 1 tablespoon oil and garnish with extra parsley. Serve hot.
NOTE: To char the jalapeño, roast it (whole) over an open flame or in the oven at 425°F for 7–10 minutes, until blackened and soft. Holding it by the stem, use a knife to scrape off any parts of the skin that are very black. Still holding the stem, make three long cuts down the jalapeño so that it is cut in strips but still connected at the top, kind of like an octopus.
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