The protein cooking time listed in this recipe has been updated.
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Roasted Salmon Fillet Salad with Roasted Harissa Veg & Tahini Dressing
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Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 tsp pumpkin seeds
- 40g rocket
- 2 tbsp tahini (Sesame)
- 25g honey
- 1 unwaxed lemon
- 2 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)
- 2 garlic clove
- 1 handful of fresh dill
- 2 carrot
- 250g pre-cooked beetroot
- 6 baby potatoes
Nutritional Information
Calories: 883
Protein: 44g
Carbs: 64g
Fat: 52g
Ingredients
- 40g rocket (use half)
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 salmon fillet (Fish)
- 2 tsp pumpkin seeds (use half)
- 6 baby potatoes
- 1 tbsp harissa paste (use half) (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)
- 25g honey (use half)
- 2 tbsp tahini (use half) (Sesame)
- 2 carrot
- 1 unwaxed lemon (use half)
- 2 garlic clove
- 250g pre-cooked beetroot (use half)
- 1 handful of fresh dill (use half)
Nutritional Information
Calories: 1022
Protein: 47g
Carbs: 100g
Fat: 49g
Roasted Salmon Fillet Salad with Roasted Harissa Veg & Tahini Dressing
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a small bowl and a jug
Prep the potatoes
- Halve the potatoes (quarter any large ones). Cut the carrots into 1/2 cm half moons. Cut the beetroot into wedges. Finely chop or crush the garlic. Finely chop the dill
- Place the potatoes on the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Roast the veg and salmon
- After 10 mins of roasting, add the carrots and beetroot to the potato tray. Toss together with the garlic and harissa
- Place the salmon, skin-side down, onto the same tray, drizzle with 1/2 tbsp oil and season with salt and pepper
- Bake for 20 mins, until the salmon is cooked through and the veg is golden
Make the tahini dressing
- In the small bowl combine the tahini, the juice from the lemon, half of the honey and 25ml of water. Season with salt and pepper
Finishing touches
- When there is 5 mins remaining on the salmon cooking time drizzle the salmon with the remaining honey. Sprinkle over the Dukkah and return to the oven
- Remove the tray from the oven and allow to cool slightly
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Mix the rocket, dill and half of the dressing through the roasted veg
- Share the roasted veg salad between bowls, topped with the roasted salmon. Garnish with the pumpkin seeds and drizzle over the remaining dressing
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