Tunisian Harissa Salmon
Method
Preheat the oven to 200°C.
In a small bowl, combine the harissa paste, half of the olive oil, cumin, sweet paprika, salt and black pepper.
Place the salmon in a baking dish and spread the harissa mixture evenly over the fillets.
Arrange the cherry tomatoes, courgette, red bell pepper and red onion around the salmon.
Drizzle the vegetables with the remaining olive oil and scatter the garlic over the top.
Bake for 15–18 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and drizzle with fresh lemon juice.
Sprinkle with fresh coriander and parsley, then serve warm.
Harissa can vary significantly in heat, so start with a smaller amount if you prefer a milder dish. Mixing it with olive oil before spreading it over the salmon helps create a more even coating and prevents the spices from becoming too intense in one spot.
Nutrition Facts
Per serving
