Salmon with Harissa, Yellow Squash, Zucchini, Grape Tomatoes and Red Onion

4 Salmon Filet – thawed in the refrigerator overnight or in cold water 1/2 hour (Never at room temperature)
5 Yellow Squash – sliced into circles
6 Zucchini – sliced into circles
1/2 Red onion – cut into 1/2” wedges
4 whole garlic cloves – peeled and smashed with the side of your knife 1 cup cherry or grape tomatoes – left whole
1/2 cup kalamata olives (optional)
1/4 cup olive oil 1/4 cup Mina Harissa* (Comes in mild or spicy, but the spicy isn’t particularly spicy to me. Available at Tom Thumb, Preston Forest in the kosher section, Whole Foods, Amazon and probably Tom Thumb at Coit and Campbell.) This harissa is more Americanized than I would prefer, but it is tasty. 
Salt and pepper – to taste
Feta (optional)—Costco has a wonderful Israeli feta by Tnuva  

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