Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
2 Prep vegetables
Meanwhile, slice the zucchini into french fries. Wash and trim the 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.
4 Toast almond flakes
Toast the almondflakes in a hot, dry pan for 2-3 min until golden. Transfer to a plate and set aside.
5 Fry vegetables
Return the pan to a medium heat with a drizzle of oliveoil and the saltedbutter. Add the zucchini sticks and fry for 2-3 min. Add the drained greenbeans and toss for 1 min further. Season with a pinch of salt. Sprinkle with the toasted almondflakes.
Divide the salmon and the zucchini and green beans among plates. Serve with Greekyogurt. Garnish with lemon wedges.