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Harissa salmon, chickpea and potato traybake

Harissa salmon, chickpea and potato traybake

Soft and flaky salmon, delicious fragrant flavours and minimal washing up, what’s not to love? Recipe created by @girlcooksboybakes

Soft and flaky salmon, delicious fragrant flavours and minimal washing up, what’s not to love?
Recipe created by @girlcooksboybakes

  • Prep time10 minutes
  • Ready In55 minutes
  • Servings4
  • DifficultyEasy

Ingredients

Fish & Vegetables
  • 4 fillets of salmon (or any fish)
  • 400g of baby potatoes, diced
  • 1 can of chickpeas
  • 1 red onion
  • 1 lemon
  • harissa paste
  • feta cheese
  • mint & parsley
  • pomegranate seeds
Marinade
  • 2 tablespoons of harissa paste
  • 3 teaspoons Flora 100% Natural Ingredients
  • juice of 1 lemon
  • 1 teaspoon garlic powder
  • salt & pepper

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Dice baby potatoes and boil for 10 mins until tender. Meanwhile, preheat the oven to 220 degrees.
  2. Once potatoes have finished boiling, add them into a tray bake dish with a can of chickpeas, 1 diced onion and one red pepper chopped.
  3. Now make the marinade: melt the Flora in a pan, pour it into a bowl and mix all the marinade ingredients together (1/2 teaspoon of salt and pepper)
  4. Pour half the marinade into the tray and cover all the potatoes, veg and chickpeas (put the other half of the marinade to one side). Now put the tray bake in the oven on 220 degrees for 20-25 mins.
  5. Remove from the oven and place the salmon fillets on top, using the rest of the marinade to brush over the salmon. Turn the oven down to 200 and cook for 15 mins.
  6. Garnish with fresh mint, parsley, feta cheese and pomegranate seeds.