Harissa Salmon

with Almond Greens and Greek Yogurt
Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.
Cals 570 · Prot 46 · Carbs 14 · Fat 34
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.
Cals 570 · Prot 46 · Carbs 14 · Fat 34
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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