• Before starting, wash and dry all produce.
• Peel, then cut shallot into 1/8-inch slices.
• Peel, then mince or grate garlic.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Finely chop parsley.
• Cut tomato into 1/2-inch pieces.

• Pat salmon dry with paper towels.
• Season with salt, pepper and half the Moroccan Spice Blend. 

• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shallots, garlic and zucchini. Cook 2-3 min, stirring often, until veggies are tender-crisp.
• Add remaining Moroccan Spice Blend. Cook for 30 sec, stirring often, until fragrant. 
• Add tomato sauce base and chickpeas with their canning liquid. Season with salt and pepper, then stir to combine. 
• Bring to a simmer over medium-low.

• Once simmering, nestle salmon, skin-sides up, into the chickpea-tomato mixture. Cover and reduce heat to medium-low.
• Cook for 7-9 min, stirring occasionally, until salmon is cooked through.** 
• When salmon is done, add add tomatoes to the pan and season with salt, pepper and 1/2 tsp (1 tsp) sugar.
• Cook uncovered for 1-2 min, stirring occasionally.

• Transfer salmon to a clean surface and carefully remove the skin, if you like.
• Divide chickpea-tomato tagine between bowls.
• Top with salmon.
• Sprinkle parsley over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.