Harissa-Spiced Salmon Tray-bake
When it comes to dinner, I’m all over a tray-bake. Especially a harissa-spiced salmon tray-bake. Minimal washing, easy cooking and packed full of flavour. What’s not to enjoy? It’s a great dish to make if you feel like you’re in need of some extra omega-3 because this healthy meal will really start your week right. Basically, this is the meal I go for when I’ve had a heavy (super beige) weekend with maybe the odd takeaway and want to revitalise my body with all the good, tasty stuff…ahead of the next weekend.
Let’s up your dinner game
This recipe formed part of my ‘How to up your dinner game’ series, so if you want more exciting dinner recipes that are simple but incredibly filling and delicious, why not try some more from the series below:
- Pesto and cream cheese stuffed chicken
- Lamb moussaka meatballs
- Fennel sausage pasta with confit leek
- Sticky orange chicken tray-bake
- Garlic and bacon spaghetti
- Mascarpone tomato pasta bake
I will be revisiting this dinner series, so if you have any ingredients that you want using in a new and creative way, let me know and I’ll be happy to develop some new recipes.
Ingredients
- 1 sweet potato
- 1/2 red onion, chopped
- 1 red pepper, chopped
- 1 drained tin of chickpeas
- 1 tsp tomato purée
- 50ml vegetable stock
- 2 salmon fillets
- 1 clove of garlic, sliced
- 1 tsp ras el hanout
- 1 tsp dried oregano
- 2 tsp rose harissa paste
- 4 olives, sliced
- Juice of 1/2 a lemon
- 1 tbsp olive oil
- Plenty of salt and pepper
- Chopped parsley, coriander and mint for sprinkles
Method
- Preheat the oven to 200°C Fan/425°F/Gas Mark 7.
- Peel and cube the sweet potato and place in an oven tray.
- Drizzle over the olive oil, ras el hanout (or whatever spices you have to hand and fancy) and some salt to the sweet potato, make sure you give it all a good toss and get it in the oven for around 25 mins.
- Use the rose harissa to coat the salmon while your sweet potato is busy cooking away.
- After 25 mins, give the sweet potatoes a stir and to the tray add the red pepper, red onion, chickpeas, tomato purée, garlic, vegetable stock and oregano and return to the oven for another 10 mins.
- After this time, place the salmon on top and the sliced olives if you are using them, cook for another 7-10 mins, until the salmon is pink and soft inside.
- To serve, squeeze over your lemon, sprinkle on the herbs and VOILA DINNER! Lots of colour, lots of lovely ingredients. Enjoy!