Moroccan Style Salmon and Vegetables
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- 1/4 cup harissa
- 3 tablespoons tomato paste
- 1 cup store-bought low-sodium or Homemade Fish Stock or chicken stock
- 1 sweet potato, peeled, halved lengthwise, and sliced 1/2 inch thick
- 1 small head cauliflower (about 1 1/4 pounds), cut into florets
- 1 zucchini, cut into 2-inch sticks (about 3/4 inch thick)
- 1 summer squash, cut into 2-inch sticks (about 3/4 inch thick)
- Coarse salt
- 1 can (15 ounces) chickpeas, drained
- 4 or 6 skin-on salmon steaks (6 to 8 ounces each)
- Cayenne pepper
- 1/4 cup fresh cilantro
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