Harissa salmon parcels with coconut rice
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Harissa salmon parcels with coconut rice
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
656Kcal
Fat
39gr
Saturates
12gr
Carbs
35gr
Sugars
3gr
Fibre
6gr
Protein
39gr
Salt
0.3gr
Alice Liveing
Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise
See more of Alice Liveing’s recipes
Alice Liveing
Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise
See more of Alice Liveing’s recipes
Ingredients
- 2 salmon fillets
- 200g asparagus
- 1 tsp coconut oil
- 1 tbsp harissa paste
- 1 ½ limes, ½ zested and juiced, ½ sliced, ½ cut into wedges
- 1 tbsp extra-virgin olive oil
- 1 x 250g pouch ready-cooked rice
- 20g desiccated coconut
- ¼ tsp paprika
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Tear off 2 large pieces of foil or baking paper. Place a salmon fillet in the centre of each piece.
- Snap the woody ends off the asparagus and, using your hands, rub the asparagus with the coconut oil until completely covered. Season with salt and pepper and arrange around each salmon fillet.
- In a bowl, mix the harissa, lime juice, olive oil and a little salt and pepper and pour over the salmon. Top with the lime zest and add 2 slices of lime to each parcel.
- Wrap the salmon in the foil of baking paper, sealing well. Place on a baking tray, and cook in the hot oven for 18-20 minutes.
- Meanwhile reheat the rice according to the pack instructions. Once piping hot, stir in the dessicated coconut and paprika and season with salt and pepper. Serve the salmon parcels with the rice and a wedge of lime for squeezing over, if you like.
