Baked harissa salmon with warm lentil salad
- 1.5kg side salmon, skin on, bones removed
- 1 tablespoon harissa spice mix
- 2 zucchinis/ courgettezucchiniXszucchini, summer squashX, finely chopped
- 1 yellow capsicum, finely chopped
- 2 tablespoons olive oil
- 1 cup wholemeal couscous (see HFG tip)
- 400g can no-added salt lentils, rinsed, drained
- 2 tomatoes, finely chopped
- 2 spring onions, thinly sliced
- ½ cup coarsely chopped fresh flat-leaf parsley leaves
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- lemon wedges, to serve
1 Preheat oven to 200˚C. Line two large baking trays with baking paper. Place fish, skin-side down, on one prepared tray and sprinkle over spice mix. Place zucchini and capsicum on remaining prepared tray. Drizzle oil over fish and veg, then transfer trays to oven and bake for 25–30 minutes or until fish is almost cooked and veg are tender.
2 Meanwhile, place couscous in a large heatproof bowl and pour over 1 cup boiling water. Cover with a tea towel for 5 minutes or until liquid is absorbed. Separate grains with a fork, then add lentils, tomato, onion, parsley, lemon zest and juice, mixing well to combine. Season with freshly ground black pepper.
3 Transfer baked salmon to a large serving platter. Cover with half the lentil salad, then serve with remaining salad and lemon wedges on the side.
If you can’t find wholemeal couscous at your local supermarket, you can replace it with brown rice or quinoa instead.
Make the dressing & chop the veg for the lentil salad the day before, then store in the fridge until ready to assemble with warm couscous & fresh herbs. You can also pin-bone the salmon the day before. Use tweezers, working carefully to not miss any.
Nutrition Info (per serve)
Total fat 29.4g
–Saturated fat 6.3g
Dietary fibre 4g
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