The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Harissa Salmon with Hasselback Potatoes & Chive Dip
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.
High protein
6 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 629
Protein: 37g
Carbs: 40g
Fat: 36g
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)
Nutritional Information
Calories: 794
Protein: 40g
Carbs: 65g
Fat: 41g
Harissa Salmon with Hasselback Potatoes & Chive Dip
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.
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Cooking Instructions
- 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.
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