Harissa Roasted Salmon
This simple “tray meal” packs a nutritional— and spicy— punch
This simple “tray meal” packs a nutritional— and spicy— punch.
Harissa is a hot chili sauce that’s common in North Africa, made from tomatoes, paprika, and red hot chili peppers. Yes, it’s got a fi ery bite, but as Chef Jeannette points out, it’s really a complex fl avor, not at all like straight- up peppers. The lemon and honey calm its fi ery edge in this true “tray meal.”
For those of you— like me— who are new to the term “tray meal,” it refers to a simple meal that you broil or roast on one tray in a short period of time. In other words, simplicity itself, which is always a good thing in a recipe.
It’s worth noting that asparagus is packed with protein and light on calories. A cup contains a mere 40 calories, but over 4 grams of protein— not to mention 1.5 mg of iron and more than 400 mg of heart- healthy potassium ( take that, bananas!). — Dr. Jonny 2 Tbs. olive or
melted coconut oil, divided
2 tsp. harissa paste, or to taste
2 Tbs. honey 2 10- oz. salmon steaks
1 lb. female asparagus ( the thicker ones),
trimmed and sliced into
2- inch pieces
¼ tsp. salt
¼ tsp. black pepper
1 lemon, quartered
¼ cup chopped fresh cilantro, optional Preheat oven to 400° F. Line shallow roasting pan with foil, and set aside.
In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan.
In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus.
Roast 10– 12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones ( and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.
Per serving: 290 cal; 31g prot; 12g total fat ( 1.5g sat fat); 15g carb; 80mg chol; 220mg sod; 3g fiber; 11g sugar
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