Harissa Salmon with Hasselback Potatoes & Chive Dip

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
1 midi cucumber
2 salmon fillets (Fish)
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
6 baby potatoes
40g mixed salad leaves
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
110g baby tomatoes
2 tbsp sweet harissa paste

(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
1 handful of fresh chives
2 garlic clove

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	629Kcal
	467kJ	2630kJ
Fat	6.4g	36g
of which saturates	1.0g	5.4g
Carbohydrates	7g	40g
of which sugars	1.6g	9.2g
Protein	6.7g	37g
Salt	0.17g	0.97g
Fibre	1.2g	6.6g

Ingredients

2 garlic clove
1 unwaxed lemon (use half)
1 handful of fresh chives (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
6 baby potatoes
110g baby tomatoes (use half)
2 tbsp sweet harissa paste (use half)

(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
1 salmon fillet (Fish)
1 midi cucumber (use half)
40g mixed salad leaves (use half)

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	794Kcal
	459kJ	3320kJ
Fat	5.7g	41g
of which saturates	0.8g	6.1g
Carbohydrates	9g	65g
of which sugars	1.6g	11g
Protein	5.6g	40g
Salt	0.14g	1.0g
Fibre	1.2g	8.6g

Back

High protein 6 plants Low sat fat

Harissa Salmon with Hasselback Potatoes & Chive Dip

Prep time: 25 mins

Total time: 35 mins

Cuisine: North African

Food group: Fish

Bring major flavour to sustainably-sourced salmon, with our sweet and spicy harissa paste. Bake until golden, then serve with garlic-roasted hasselback potatoes and fresh green salad. On the side? A creamy chive yoghurt for dipping.

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C. Prep the hasselback potatoes; cut thin slices into each potato, being careful not to cut right down to the bottom. Finely chop or crush the garlic. Transfer the potatoes to a lined baking tray and gently toss with 1 tsp oil, the garlic, half the Italian herbs, a pinch of sea salt and black pepper. Bake for 25-30 mins / air fryer 25-30 mins, until soft and golden.
Make the marinade; in a small bowl, mix the harissa, half the yoghurt, juice from half the lemon and the remaining Italian herbs. Season with sea salt and black pepper.
Place the salmon into an ovenproof dish (skin-side down) and coat with the marinade. Bake for 20 mins / air fryer 8-10 mins, or until cooked through.
Make the chive dip; finely chop the chives and place half into a small bowl. Add the remaining yoghurt, a squeeze of lemon juice (to tase), a pinch of sea salt and black pepper. Mix well.
Make the salad; quarter the tomatoes. Thinly slice the cucumber into half-moons. Place the cucumber, tomatoes, mixed salad, remaining chives and juice from the remaining lemon in a salad bowl and toss to combine.
Serve the potatoes with the salmon, salad and chive dip on the side.