The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. Our weeknight-friendly version calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers, earthy cumin, bright lemon juice and fresh garlic and parsley, all whirred together in the blender. Harissa spiciness varies by brand, so we suggest a range. To make the most of the mixture, we use it three ways: as a salmon marinade, a seasoning for roasted zucchini and as a sauce for the finished dish. Serve with couscous, rice or warmed flatbreads.