Actually, the recipe in the South Beach Quick and Easy Cookbook is for Baked Sea Bass…but I don’t have that - and they did say you could use salmon instead - so there! 
My husband and I just finished eating this and it is REALLY good! Steamed broccoli was an excellent complement, and I’m thinking next time I will add sauteed red and yellow peppers to add some color to the plate!
1 bunch cilantro - leaves and stems intact (you can also use parsley or a mixture of the two)
4 cloves garlic
2 tsps cumin
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
1/4 cup lemon juice
4 6oz salmon (or bass) filets
salt and pepper
Heat oven to 450 degrees
Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor. With the machine running, drizzle in oil and lemon juice.
Season both sides of fish with salt and pepper. Spread 1/4 of the chermoula in the bottom of an ovenproof baking dish, lay fish on top, and cover with the remaining chermoula. Bake until fish is opaque and tender. 12-15 minutes.
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