Honey-Harissa Glazed Salmon
with Roast Vegetable Medley & Yoghurt
Calories
:
591 kcalProtein
:
39.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Fish
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
Get ready for a flavour explosion as the sticky honey-harissa glaze coats tender salmon. This zesty fish is served with a beautiful mix of paprika-spiced roasted vegetables for a light, but satisfying meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Zucchini
1
Red Onion
1 packet
Roast Veggie Mix
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Harissa Paste
(May be present: Soy)
1
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Slice zucchini into thick rounds.
- Cut red onion into wedges.
2
- Place prepped veggies and roast veggie mix on a lined oven tray. Sprinkle with paprika spice blend, drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- In the last minute, add harissa paste, the honey and a splash of water, gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- Slice salmon (if preferred).
- Divide roast vegetable medley between bowls.
- Top with honey-harissa glazed salmon.
- Dollop over Greek-style yoghurt. Enjoy!
