Harissa Salmon with Zesty Lemon Lentils and Garlic Yoghurt
35 Minutes
〰️
35 Minutes 〰️
Serves 2
Ingredients
2 salmon fillets
To serve:
Slices of 1 lemon
A handful of fresh soft herbs, parsley, coriander, dill ect. (whatever you have)
Harissa Marinade:
1 tablespoon mild harissa paste (I recommend Mina brand)
1/2 tablespoon honey
1 tablespoon olive oil
1 tablespoon white miso
Juice of 1/2 lemon
1 garlic clove, crushed
Lemon Lentils:
1 cup lentils, rinsed and cooked according to package instructions
Zest and juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
A handful of fresh parsley, chopped
Creamy Garlic Yoghurt:
1 cup plain yoghurt
1 small garlic clove, minced
1/2 lemon juice
Salt, to taste
Method
Prepare the Harissa Marinade: In a bowl, whisk together the harissa paste, honey, olive oil, white miso, lemon juice, and crushed garlic until well combined.
Marinate the Salmon: Cover the salmon fillets with half of the harissa marinade, ensuring they are evenly coated. Set aside at room temperature for at least 10 minutes to marinate.
Roast the Salmon: Preheat the oven to 180°C / 350°F . Place the marinated salmon on a baking tray lined with parchment paper. Roast for 10 minutes, then apply the rest of the harissa paste. Continue baking for another 10 minutes, or until the salmon is cooked through. For an extra touch of colour, finish under the grill for 1 minute.
Prepare the Lentils: While the salmon is roasting, mix the cooked lentils with lemon zest, lemon juice, olive oil, and chopped parsley. Season with salt and pepper to taste.
Make the Creamy Garlic Yoghurt: Combine yoghurt, minced garlic, lemon juice, and a pinch of salt in a bowl. Adjust seasoning according to taste.
Assemble the Dish: Add a dollop of creamy garlic yoghurt to each plate and smear it over the plate. Divide the zesty lemon lentils among plates. Place the roasted salmon on top of the lentils. Finish with fresh herbs, a drizzle of olive oil and slice of lemon.
Notes
To save a little time, use pre-cooked lentils. You can find these in tins at the supermarket, rinse them out, and they’re good to go! If you can’t find Harrisa, substitute it for Sriracha or swap it for 1/2 teaspoon of paprika and some chill flakes, to personal taste preference.