This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.

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Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an ...