RECIPE: Harissa roasted salmon

This harissa roasted salmon traybake is packed full of plants, protein, and gut-loving legumes. Using only one pan, it’s the perfect fuss-free midweek meal.

You can use this recipe as a template and substitute in your favorite veg. 

Ingredients

• 4 x medium salmon fillet

• 1 x portion M&S Harissa Paste

• 200 g cherry tomatoes

• 200 g baby spinach

• 100 g Greek, plain, or natural yoghurt

• 1 x 400 g tin cannellini beans

• 2 tsp paprika

• 2 x garlic cloves

• 1 tsp cumin seeds

• 28 g lemon peel/zest

• 2 tbsp extra virgin olive oil

Method

1. Preheat the oven to 180°C

2. Put the salmon, skin facing down, on a large nonstick baking tray. Zest the lemon and juice it. Mix half the lemon juice with the harissa paste and yogurt, then season. Spread the harissa yogurt mix over each salmon fillet.

3. Finely chop the garlic and tip into a mixing bowl with the drained cannellini beans. Add the oil, cumin, paprika, cherry tomatoes, and a pinch of salt and pepper. Mix well then scatter around the salmon on the tray.

4. Put in the preheated oven and roast for 15 minutes or until the salmon is cooked through and flakes easily.

5. Remove from the oven and lift the salmon onto four plates. Stir the spinach, lemon zest, and the rest of the lemon juice into the cannellini beans, the spinach will start to wilt. 

6. Serve the salmon, spinach, and beans with the rest of the harissa yogurt on the side.

For more ZOE recipes, try here.