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Harissa roast salmon with warm herby grains and yogurt dressing

Two plate of harissa salmon drizzled with yogurt on a tabletop

Harissa roast salmon with warm herby grains and yogurt dressing

Name: Harissa roast salmon with warm herby grains and yogurt dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 100g wholegrains (such as pearled spelt or barley); 1 tbsp harissa; 1 tbsp olive oil plus a drizzle; drizzle of honey; 1 lemon halved; 2 skinless salmon fillets; 150g cherry tomatoes each pierced a couple of times; 4 spring onions chopped; handful of mint chopped; handful of dill chopped; 100g frozen peas; 2 tbsp natural yogurt

Janine Ratcliffe

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.5 out of 5.4 ratingsRate

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Harissa-honey salmon served on top of herby wholegrains, with a quick yogurt dressing on the side – the perfect midweek meal for two

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Try our harissa roast salmon with warm herby grains and yogurt dressing, then try our harissa salmon sandwich with pea hummus, supergrain salmon salad with chilli and mint dressing or harissa salmon with mixed grains and spinach.

Harissa roast salmon with warm herby grains and yogurt dressing recipe

Ingredients

Nutrition

100g wholegrains

(such as pearled spelt or barley)
1 tbsp harissa
1 tbsp olive oil

plus a drizzle
drizzle of honey
1 lemon

halved
2 skinless salmon fillets
150g cherry tomatoes

each pierced a couple of times
4 spring onions

chopped
handful of mint

chopped
handful of dill

chopped
100g frozen peas
2 tbsp natural yogurt

Nutrition: per serving

kcal602
fat24.9g
saturates4.9g
carbs54.1g
sugars11.7g
fibre4.3g
protein38.3g
salt0.4g

Method

step 1

Cook the grains in boiling salted water for 20-25 mins or until just tender.
step 2

Meanwhile heat the oven to 180C/fan 160C/gas 4. Mix together the harissa, oil, honey and half the lemon juice. Put the salmon and tomatoes in an ovenproof dish and toss with the harissa mixture. Roast for 15 mins.
step 3

Mix together the spring onions, most of the herbs, remaining lemon juice and a drizzle of oil in a large bowl.
step 4

When the grains are cooked, tip in the peas and leave for a minute, then drain everything really well.
step 5

Mix the yogurt with the remaining herbs and season, adding a splash of water to loosen.
step 6

Tip the grains and peas into the bowl of spring onions and toss – taste and season. Divide between two plates and top with the salmon and tomatoes. Drizzle over the yogurt or serve on the side.

More ways with salmon.

Hot smoked salmon hash in a roasting tin with hard boiled eggs and garnished with dill

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 3.5 out of 5.4 ratings

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