Harissa Salmon

with Almond Greens and Greek Yogurt
Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.
875 Reviews
Cals 525 · Prot 48 · Carbs 27 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Harissa Salmon with Almond Greens and Greek Yogurt
Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.
875 Reviews
Cals 525 · Prot 48 · Carbs 27 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish
Skin-on salmon fillet 6*
350 Grams
Garlic cloves
2 Pieces
Harissa paste
20 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Side
Small zucchini
2 Pieces
Green beans
250 Grams
Almond flakes 2*
30 Grams
Olive oil
1 Tbsp
Salted butter 4*
10 Grams
Salt
0.5 Tsp
To serve
Greek yogurt 4*
170 Grams

Allergens

*6 Fish, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep salmon

1 Prep salmon

Preheat the oven to 200°C/180°C fan. Peel and crush the garlic. Add the salmon to a roasting dish, skin side down. In a small bowl, combine the harissa (spicy!), garlic and 1/1.5/2 Tbsp of lemon juice with the salt. Spread the mix over the salmon. Slice the remaining lemon into wedges. Pour half a cup of water into the bottom of the baking dish. Bake the salmon for 15-20 min or until it's cooked through.
Prep vegetables

2 Prep vegetables

Meanwhile, slice the zucchini into french fries. Wash and trim the green beans.
Boil green beans

3 Boil green beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Toast almond flakes

4 Toast almond flakes

Toast the almond flakes in a hot, dry pan for 2-3 min until golden. Transfer to a plate and set aside.
Fry vegetables

5 Fry vegetables

Return the pan to a medium heat with a drizzle of olive oil and the salted butter. Add the zucchini sticks and fry for 2-3 min. Add the drained green beans and toss for 1 min further. Season with a pinch of salt. Sprinkle with the toasted almond flakes.
Serve

6 Serve

Divide the salmon and the zucchini and green beans among plates. Serve with Greek yogurt. Garnish with lemon wedges.
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