This is a delicious way to have salmon, yet is so simple and easy to put together.
The fillets are simply topped with a glaze made of harissa, honey, olive oil and lemon juice. They're then popped in a hot oven for 20 minutes, and they are done!
I like to serve them with taktouka, a warm Moroccan 'salad' of tomatoes, peppers, spices and herbs and some Ras el Hanout spiced couscous.
The taktouka does take a while to make, so as a quick alternative, you could simply roast some cherry tomatoes at the same time as the salmon.
1 chicken breast per person
For the glaze
1 tablespoon of rose harissa
1 teaspoon of smoked chilli harissa (optional)
1 tablespoon of runny honey
1 tablespoon of olive oil
1 tablespoon of fresh lemon juice
- Pre-heat the oven to 200c.
- Remove any bones from the salmon fillets.
- Juice the lemon.
- Mix together the glaze ingredients.
- Line a baking tray with foil.
- Place the salmon fillets onto the foil and brush the skin side with olive oil, to prevent them sticking.
- Brush the top side of the fillets with the glaze.
- Place in the hot oven and roast for 20 minutes..
