Harissa salmon with warm chickpea salad
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Harissa salmon with warm chickpea salad
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
480Kcal
Fat
26gr
Saturates
5gr
Carbs
13gr
Sugars
5gr
Fibre
7gr
Protein
45gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 skinless, boneless salmon fillets
- zest and juice of 1 lemon
- 2 tsp harissa spice mix, plus extra to sprinkle
- 200g fat-free Greek-style yogurt
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tsp olive oil
- 2 tsp cumin seeds
- 1 red onion, thinly sliced
- 1 x 335g pack cherry tomatoes, halved
- 1 x 100g pack baby leaf spinach
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the salmon on a large nonstick baking tray. Mix half the lemon zest and juice with the harissa spices and yogurt; season. Spread 1 tablespoon over each fillet; sprinkle with a little extra spice mix.
- Tip the chickpeas into a mixing bowl and add the oil, cumin seeds, red onion, cherry tomatoes and seasoning. Mix well then scatter around the salmon on the tray. Put in the preheated oven and roast for 10-12 minutes or until the salmon is cooked through and flakes easily.
- Remove from the oven and lift the salmon onto 4 warmed plates. Stir the spinach and the rest of the lemon zest and juice into the chickpeas; the spinach will start to wilt. Serve with the salmon, with the rest of the harissa yogurt on the side.
