We generously cover fresh salmon with vibrant harissa and bake until they’re melting and tender. Ready in only 30 minutes, this is a midweek technique with weekend results. Served with lemony herb dressing and quinoa.
10g flaked almonds
120g cherry tomatoes
1 red onion
1 yellow pepper
2tsp cumin seeds
2tsp harissa paste
2 x 150g salmon fillet (skin on)
Medium handful of flat-leaf parsley
Medium handful of fresh mint
Preheat the oven to 180C and boil a kettle. Cut the red onion and yellow pepper into bite-sized pieces and place on a baking tray, drizzle with 1tbsp olive oil and sprinkle over the cumin seeds and a pinch of sea salt. Place in the oven for 20-25 mins.
Meanwhile, heat a dry saucepan on a medium-high heat and add the flaked almonds for 2-3 mins until turning golden. Remove from the pan and set aside.
Rinse the quinoa and place into the same saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
Spread the harissa paste on the salmon fillets and sprinkle over a pinch of sea salt. Place on a baking tray with the whole cherry tomatoes and place in the oven for 10-15 mins until the fish is cooked through.
Meanwhile, to make a herby dressing; finely chop the fresh parsley and mint leaves. In a small bowl, mix the fresh herbs with the juice from the half lemon and 1tbsp olive oil.
Mix the roasted onion, yellow pepper and cherry tomatoes with the cooked quinoa. Season with sea salt and black pepper to taste.
Serve the roasted vegetable quinoa on two warm plates and top with the harissa salmon. Drizzle over the herby dressing and scatter over the flaked almonds.
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