Roasted Rose Harissa Salmon

Step  0: Mix together the Rose Harissa and the Early Harvest Extra Virgin Olive Oil with a pinch of sea salt and coat the salmon fillets generously.
Step  1: Place into a 180C oven for 8 mins. Remove from the oven and set aside.
Step  2: Matchstick the fennel, add to a bowl with the yoghurt, lime zest and lime juice, toss together.
Step  3: Sprinkle over the Nigella seeds and serve with a wedge of lemon, garnish with the fennel fronds and enjoy!

Prep: 15 minutes
Cook: 8 minutes

Easy

Serves 4 people

Ryan Riley is a food writer and stylist. Ryan founded the cancer cookery charity Life Kitchen, which gives free cookery classes focused on taste and flavour to people living with cancer. Follow him at @ryanrileyy and @LifeKitchen.

Ingredients

2 wild salmon fillets
2 tbsp Rose Harissa
1 tbsp Early Harvest Extra Virgin Olive Oil
1 fennel bulb, cut into matchsticks, reserving the fennel fronds
3 tbsp full fat yoghurt
1 lime, juice and zest
1 tsp Nigella seeds
1 lemon, cut into wedges

Method

Step 0: Mix together the Rose Harissa and the Early Harvest Extra Virgin Olive Oil with a pinch of sea salt and coat the salmon fillets generously.
Step 1: Place into a 180C oven for 8 mins. Remove from the oven and set aside.
Step 2: Matchstick the fennel, add to a bowl with the yoghurt, lime zest and lime juice, toss together.
Step 3: Sprinkle over the Nigella seeds and serve with a wedge of lemon, garnish with the fennel fronds and enjoy!

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