Harissa Salmon

with Almond Greens and Greek Yogurt

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low-carb
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low-carb
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Instructions

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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.

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2 Prep vegetables

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

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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.

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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.

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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.

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6 Serve

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

Tips for fussy eaters

Go easy on the Harissa and serve with mashed potatoes!

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.

Cooking Time: 30 min

Cals 570 · Prot 46 · Carbs 14 · Fat 34

Gluten-Free

Ingredients

Number of people

Fish

Skin-on salmon fillet 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 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Salt 0.5 Tsp

To serve

Greek yogurt 170 Grams

Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.

Cooking Time: 30 min

Cals 570 · Prot 46 · Carbs 14 · Fat 34

Gluten-Free

Instructions

photo

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.

photo

2 Prep vegetables

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

photo

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.

photo

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.

photo

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.

photo

6 Serve

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

Tips for fussy eaters

Go easy on the Harissa and serve with mashed potatoes!

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Fish

Skin-on salmon fillet 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 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Salt 0.5 Tsp

To serve

Greek yogurt 170 Grams
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