Harissa Salmon Traybake

A vibrant and easy-to-make harissa salmon traybake packed with nutritious roasted vegetables and a homemade rocket pesto, perfect for busy weekdays.

By @nishascookingagain

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 1 unit Red Bell Pepper cropped
• 1 unit Yellow Bell Pepper cropped
• 1 unit Courgette cut into chunks
• 8 unit Baby Potatoes halved
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Za’atar
• 0 Salt
• 2 handfuls Rocket
• 1 unit Garlic Clove
• 0 chunk Parmesan
• 0.5 unit Lemon juice lemon
• 0 Extra Virgin Olive Oil
• 0 Salt
• 2 tsp Rose Harissa
• 2 fillets Salmon
• 0 Runny Tahini optional
• 0 Lemon to squeeze over
• 0 Rocket Pesto

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut 2 bell peppers, 1 courgette, and 8 baby potatoes into chunks, and halve the potatoes.
3. Toss the vegetables with 1 tablespoon of extra virgin olive oil, 1 tablespoon of za'atar, and salt to taste.
4. Spread the vegetables on a baking tray and roast for 40 minutes, shaking halfway through.
5. In a food processor, blitz two handfuls of rocket, 1 garlic clove, a small chunk of parmesan, juice of half a lemon, a generous drizzle of extra virgin olive oil, and salt to taste. Set aside.
6. With 10 minutes left for the vegetables, spread 1 teaspoon of rose harissa on each salmon fillet.
7. Place the salmon on a separate baking tray or over the vegetables and roast for 10 minutes.
8. To serve, place a portion of roasted vegetables on a plate, drizzle with runny tahini if using.
9. Place the roasted salmon on top, spoon over a little pesto, and squeeze lemon over before serving.