Lemon and Herb Salmon
with spicy harissa drizzle and charred courgette
Salmon has a delicate fish that requires careful pairing. The combination of parsley and lemon offers a flavour that's both earthy and bright but won't overpower the dish.
Tags:
Protein Rich
•Calorie Smart
•Spicy
Allergens:
Fish
•Milk
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ unit(s)
Lemon
1 unit(s)
Courgette
5 grams
Parsley
1 sachet(s)
Vegetable Stock
200 grams
Salmon
(Contains Fish)
2 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Shallot
170 grams
Quinoa
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat21.9 g
of which saturates4.2 g
Carbohydrate71 g
of which sugars12.5 g
Dietary Fiber3 g
Protein39.5 g
Cholesterol0 mg
Salt1.96 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking Steps
1
- Halve and peel the shallot. Chop into small pieces.
- Zest half the lemon (double for 4p). Cut in half. Roughly chop the parsley (stalks and all).
- Trim the courgette and slice into 1cm rounds. Dice the tomato into 2cm chunks.
- In a large bowl, mix the lemon zest, salt, pepper and 1 tbsp oil (double for 4p).
- Add the salmon to the bowl. Turn to coat and set aside. IMPORTANT: Wash hands and equipment after handling raw fish.
2
- Boil a large pot of water for the quinoa.
- Stir in the stock and quinoa and bring back up to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat.
- Season to taste with salt and pepper. Cover with a lid and set aside.
3
- Meanwhile, place a large pan over high heat (without oil).
- When hot, add the shallot and courgette. Cook until courgette is charred, 3-4 mins. Turn the courgette only every so often—this will allow it to pick up a nice colour.
- Once cooked, season with salt and pepper.
- Transfer to a bowl and cover to keep warm.
4
- Return the (now empty) pan to high heat.
- Once hot, carefully place your salmon into the pan, skin-side down.
- Spoon over any oil remaining in the bowl.
- Cook skin-side down for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Fish is cooked when opaque in the middle.
TIP: To make the fish more crispy, don't move it around when it's cooking skin-side down.
5
- Meanwhile, to make your dressing add the yoghurt, harissa spice, 1 ½ tbsp oil (double for 4p), a squeeze of lemon juice and half the parsley to a small bowl.
- Season with salt and pepper. Mix well and set aside.
- Stir the tomatoes, remaining parsley and a small squeeze of lemon juice through the quinoa, fluffing it up as you go.
6
- Share the quinoa between bowls or deep plates.
- Top with the shallot, charred courgette rounds and crispy salmon.
- Taste and season with salt, pepper and more lemon juice if needed.
- Drizzle over the harissa yoghurt dressing to finish.
