Roast salmon fillet with harissa
SPICY AND HOT HARISSA MAKES A PUNCHY DISH TO SERVE HOT OR COLD.
EASY/PREPARE AHEAD • READY IN 40 MINS, PLUS MARINATING • SERVES 6-8
1 FILLET OF SALMON, ABOUT 750G
3TBSP HARISSA PASTE
ZEST AND JUICE OF 1 LEMON
6 SPRING ONIONS, SLICED
A SMALL BUNCH OF MINI CRESS (OPTIONAL)
1 LAY OUT THE SALMON IN A DISH AND REMOVE ANY PIN BONES. MIX TOGETHER THE HARISSA, LEMON ZEST AND JUICE, AND POUR OVER THE SALMON. COVER AND LEAVE IN THE FRIDGE TO MARINATE FOR ABOUT AN HOUR. 2 TO COOK, HEAT THE OVEN TO 220C, GAS 7 AND BAKE THE SALMON, BASTING IT ONCE OR TWICE, FOR ABOUT 30 MINS OR UNTIL COOKED THROUGH. SCATTER OVER THE SPRING ONIONS AND MINI CRESS. SERVE WITH A GRAIN
SALAD. WE MIXED TOGETHER A POUCH OF WHEATBERRIES WITH QUINOA AND SOYA WITH FLAT-LEAF PARSLEY, POMEGRANATE SEEDS AND THE JUICE OF 1 LEMON WITH 4TBSP OLIVE OIL. Per serving: 282-212 calories, 19-14g fat (3.5-2.5g saturated), 1.5-1g carbohydrate