Harissa Salmon With Almond Vegetables

Preparation

10 min

Cooking / baking

30 min

Total time

40 min

Servings

2 servings

Ingredients

• ½ tbsp (approx. 7 g) coconut oil
• 400 g skin-on salmon fillet
• 2 tbsp (approx. 30 g) harissa paste
• 2 garlic cloves
• 2 tbsp lemon juice
• ½ tsp salt
• 300 g green beans, fresh or frozen
• ¼ cup (approx. 20 g) sliced almonds
• ½ tbsp olive oil
• 1 small courgette
• 10 g butter
• 180 g Greek yoghurt (optional)
• 2 lemon wedges to serve

Method

1. 1Grease a glass baking dish with coconut oil and add salmon skin-side down.
2. 2Mix chopped garlic, harissa, lemon juice and salt and spread over the salmon.
3. 3Bake at 180°C for about 15–20 minutes until cooked.
4. 4Meanwhile, steam or boil green beans for about 10 minutes and drain.
5. 5Toast the almonds in a dry pan.
6. 6Cut the courgette into strips and fry in olive oil for about 5 minutes. Season.
7. 7Add beans, almonds and butter and mix.
8. 8Serve salmon and vegetables with optional Greek yoghurt and lemon wedges.
9. 9Instead of harissa, try tomato purée with salt, lemon juice and fish seasoning.

Nutrition From the Meal Plan

Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.