Harissa Salmon & Chickpea Traybake
Dinner · Tunisian · Ready in 25 min · Serves 2
Salmon fillets roasted on harissa-spiced chickpeas and peppers. A Tunisian-leaning traybake with one tin, one tray and almost no washing up.
Per serving
- Calories
- 569
- Protein
- 38 g
- Carbs
- 39 g
- Fat
- 29 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D72%
- B12172%
- Zinc19%
- Magnesium22%
- Omega-3212%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 260 g Salmon fillets
- 240 g Chickpeas, drained
- 150 g Bell pepper, sliced
- 2 tbsp Harissa paste
- 1 tbsp Olive oil
- 0.5 whole Lemon
- 10 g Fresh cilantro, chopped
- 0.5 tsp Salt
Method
- 1
Preheat the oven to 200°C (fan 180°C) and line a baking tray, leaving it until it is fully up to temperature.
- 2
Toss the 240g drained chickpeas and 150g sliced bell pepper on the tray with 1 tbsp olive oil, 1 tbsp of the harissa paste and 0.5 tsp salt, then spread into one layer.
- 3
Roast in the oven at 200°C for 10 minutes until the peppers start to soften and the chickpeas crisp at the edges.
- 4
Rub the 260g salmon fillets with the remaining 1 tbsp harissa, nestle them into the tray and roast at 200°C for a further 10 minutes until the fish flakes easily and is opaque through the middle.
- 5
Squeeze over the juice of half a lemon, scatter with 10g chopped cilantro and serve straight from the tray.
