The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Harissa Salmon with Herby Wedges & Sundried Tomato Dip
We can’t resist baked potato wedges, dusted with Italian herbs. We serve these with a delicious sundried tomato dip and responsibly-sourced salmon, baked in creamy harissa and Greek yoghurt. On the side? A fresh, spring salad.
High protein
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 tsp dried oregano
- 200g baby tomatoes
- 80g rocket
- 4 radish
- 1 midi cucumber
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 salmon fillets (Fish)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 160g greek style yoghurt (Milk)
- 4 large potatoes
Nutritional Information
Calories: 701
Protein: 39g
Carbs: 50g
Fat: 38g
Roast Harissa Salmon with Herby Wedges & Sundried Tomato Dip
We can’t resist baked potato wedges, dusted with Italian herbs. We serve these with a delicious sundried tomato dip and responsibly-sourced salmon, baked in creamy harissa and Greek yoghurt. On the side? A fresh, spring salad.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl & 2 small bowls
Get the wedges on
- Cut the potatoes into wedges, then place onto a lined tray and toss with 1 tsp oil, dried oregano and a pinch of salt and pepper
- Roast the wedges for 25-30 mins, turning halfway, until soft and golden
Make the marinade & roast the salmon
- In a small bowl, mix together half the yoghurt with half the harissa. Season with salt and pepper
- Place the salmon onto the other lined baking tray, skin-side up, and spread the marinade evenly over each fillet
- Roast for 20 mins, until cooked through
Make the sundried tomato dip
- Mix the sundried tomato paste, remaining yoghurt and remaining harissa in the other small bowl. Season with salt and pepper, then set aside
- Quarter the lemon
Build the salad
- Halve the tomatoes. Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the radishes
- Place all into the large bowl and toss with the rocket, 1 tbsp olive oil and a squeeze of lemon juice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salmon onto plates, with the wedges, salad and sundried tomato dip alongside. Garnish with the remaining lemon wedges
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