Harissa salmon with mixed grains and spinach

Harissa salmon with mixed grains and spinach

  • serves 2
  • A little effort

This recipe for harissa salmon with mixed grains and spinach is super easy to make, ready in just 15 minutes and gluten-free


Watch our 20-second video for the easiest way to stone an avocado…



  • salmon fillets 2 (skin on)
  • harissa 2 tbsp
  • lemon 1, juiced
  • olive oil
  • young spinach 200g, chopped
  • ready-to-eat quinoa, grains and red rice mix 1 pouch (we used Merchant Gourmet)
  • spring onions 4, chopped
  • red chilli 1, chopped
  • dill a handful, chopped
  • avocado ½, stoned and sliced
  • greek yogurt swirled with harissa to serve


  • Step 1

    Put the salmon skin-side down in a heatproof shallow dish. Mix the harissa with 1 tbsp of lemon juice, 1 tsp olive oil and rub all over the flesh. Heat the grill to medium-high. Grill for 5-6 minutes without turning until cooked through, then leave to sit off the heat for a minute.

  • Step 2

    Wilt the spinach in a pan with just a drop of oil and some seasoning.

  • Step 3

    Heat the grains pouch in the microwave. Tip into a bowl with most of the spring onions, chilli, dill and the rest of the lemon juice. Season and toss everything together.

  • Step 4

    Spoon the grains onto a plate. Add the salmon (leave the skin behind), some spinach, avocado and yogurt. Scatter with the remaining chilli, spring onion and dill.

Nutritional Information

  • Kcals 724
  • Fat 40.3g
  • Saturates 7.2g
  • Carbs 39.6g
  • Sugars 4.1g
  • Fibre 8.6g
  • Protein 46.2g
  • Salt 1.3g