Baked harissa salmon with warm lentil salad

Summary

Ever wondered how to bring the vibrant flavors of North Africa to your table in a healthy way? Our Baked Harissa Salmon with Warm Lentil Salad does just that! With the spicy kick of harissa meeting the richness of salmon and the wholesomeness of lentils, this dish is a delightful fusion of taste and nutrition.

Here’s What You’ll Need

Ready to whisk your taste buds away? Let’s assemble:

• 2 fresh salmon fillets (around 1 lb or 450 grams)
• Harissa paste for that spicy kick – 2 tablespoons (30 grams)
• Olive oil for that Mediterranean touch – 2 tablespoons (30 ml)
• A zesty lemon – juiced and zested
• Hearty lentils – 1 cup (200 grams)
• Juicy cherry tomatoes – 1 cup (150 grams)
• One small red onion, finely diced for crunch
• Fresh baby spinach leaves – 2 cups (60 grams)
• A handful of parsley – finely chopped, about 1/4 cup (15 grams)
• Salt and Pepper, as per your preference

Estimated Prep: 15 minutes
Cooking Duration: 30 minutes

This magic serves 2!

The Nutritional Scoop

For the health-conscious, here’s the skinny on the Baked Harissa Salmon with Warm Lentil Salad per serving:

• Calories: 650 kcal (Enough for energy but not too much!)
• Fats: 25g (The good kinds, mostly!)
• Sodium: 780mg
• Proteins to build and repair: 42g
• Carbs for energy: 58g
• Fiber for digestion: 15g
• Sugars: A tiny 4g

Let’s Get Cooking the Baked harissa salmon with warm lentil salad

1. Set your oven to a toasty 400 degrees F (200 degrees C).
2. Give your salmon a generous rub with harissa. Leave it be for a while.
3. Pop the lentils into boiling water. Let them bubble away until tender (about 20 minutes). Drain and give a nod of approval.
4. While they’re bubbling, lay the salmon on a tray. Give them a drizzle of olive oil, a splash of lemon, and a sprinkle of salt and pepper.
5. Slide the salmon into the oven for about 12-15 minutes. How do you like yours? Adjust accordingly.
6. As that’s baking, grab a pan and warm up some olive oil. Sauté those onions until they’re soft and singing.
7. Tumble in the lentils, tomatoes, and baby spinach. Give it a good mix until the spinach just starts to dance.
8. Finish with parsley and lemon zest, and season as you like.
9. Let your salmon rest on a lush bed of the warm lentil salad.

Handy Hints

1. Harissa’s got a kick! Tailor the spice to suit your brave level.
2. Swap baby spinach for kale or arugula if you fancy a change.
3. No harissa? No worries. Mix smoked paprika, cayenne, and a hint of cumin.

How to Plate it Up

Serve this masterpiece as a hearty dinner centerpiece. The salmon and the warm lentil salad are a match made in culinary heaven. A final squeeze of lemon just before digging in? Perfection.

A Little Note from AH7 Kitchen

We, at AH7, believe in meals that delight your palate and nourish your body. Our Baked Harissa Salmon with Warm Lentil Salad stands testament to this ethos. Packed with proteins, fiber, and a burst of flavors, it promises a meal that’s as heartwarming as it is healthy. So, pop that apron on, jazz up the kitchen, and let’s eat our way to wellness! Cheers!

Baked harissa salmon with warm lentil salad

Ever wondered how to bring the vibrant flavors of North Africa to your table in a healthy way? Our Baked Harissa Salmon with Warm Lentil Salad does just that! With the spicy kick of harissa meeting the richness of salmon and the wholesomeness of lentils, this dish is a delightful fusion of taste and nutrition.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Baked harissa salmon with warm lentil salad

Amount per Serving

Calories

650

% Daily Value*

Fat

 

25

g

38

%

Sodium

 

780

mg

34

%

Carbohydrates

 

58

g

19

%

Fiber

 

15

g

63

%

Sugar

 

4

g

4

%

Protein

 

42

g

84

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 fresh salmon fillets around 1 lb or 450 grams
• Harissa paste for that spicy kick – 2 tablespoons 30 grams
• Olive oil for that Mediterranean touch – 2 tablespoons 30 ml
• A zesty lemon – juiced and zested
• Hearty lentils – 1 cup 200 grams
• Juicy cherry tomatoes – 1 cup 150 grams
• One small red onion finely diced for crunch
• Fresh baby spinach leaves – 2 cups 60 grams
• A handful of parsley – finely chopped about 1/4 cup (15 grams)
• Salt and Pepper as per your preference

Instructions

• Set your oven to a toasty 400 degrees F (200 degrees C).
• Give your salmon a generous rub with harissa. Leave it be for a while.
• Pop the lentils into boiling water. Let them bubble away until tender (about 20 minutes). Drain and give a nod of approval.
• While they’re bubbling, lay the salmon on a tray. Give them a drizzle of olive oil, a splash of lemon, and a sprinkle of salt and pepper.
• Slide the salmon into the oven for about 12-15 minutes. How do you like yours? Adjust accordingly.
• As that’s baking, grab a pan and warm up some olive oil. Sauté those onions until they’re soft and singing.
• Tumble in the lentils, tomatoes, and baby spinach. Give it a good mix until the spinach just starts to dance.
• Finish with parsley and lemon zest, and season as you like.
• Let your salmon rest on a lush bed of the warm lentil salad.

Notes

Harissa’s got a kick! Tailor the spice to suit your brave level.
Swap baby spinach for kale or arugula if you fancy a change.
No harissa? No worries. Mix smoked paprika, cayenne, and a hint of cumin.

Serve this masterpiece as a hearty dinner centerpiece. The salmon and the warm lentil salad are a match made in culinary heaven. A final squeeze of lemon just before digging in? Perfection.
A Little Note from AH7 Kitchen