Harissa salmon with mixed grains and spinach
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 (skin on) salmon fillets
- 2 tbsp harissa
- 1 lemonjuiced
- olive oil
- 200g young spinachchopped
- 1 pouch (we used Merchant Gourmet) ready-to-eat quinoa, grains and red rice mix
- 4 spring onionschopped
- 1 red chillichopped
- a handful dillchopped
- ½ avocadostoned and sliced
- swirled with harissa to serve greek yogurt
Nutrition: per serving
- kcal724
- fat40.3g
- saturates7.2g
- carbs39.6g
- sugars4.1g
- fibre8.6g
- protein46.2g
- salt1.3g
Method
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.
