Updated: Aug 15
Packed full of big flavours and anti-inflammatory benefits, this dish is satisfying and highly nutritious.
2 fillets of wild salmon
400g new potatoes, cut in half
2 tsp ras el hanout spice mix
Juice of 1 lime
2 tbs greek or coconut yoghurt
1 green chilli, or adjust to half if the chilli is very hot
1 clove garlic
2 tbs harissa
2 tbs oil
Pre-heat the oven to 190 degrees C/375 degrees F.
In a bowl, mix the new potatoes with the harissa, oil and some salt and pepper. Bake in the oven for 30 minutes until golden and crispy around the edges.
Rub the ras el hanout over the top of the salmon fillets and bake in the oven for 15 minutes, adding them half way through the potato cooking time.
While the salmon is cooking make the coriander sauce by adding the coriander, parsley, lime, yoghurt, chilli and garlic to a food processor and blend until smooth.
Serve the salmon, coriander sauce and potatoes, alongside some sautéed spinach or spring greens.