An impressive yet easy one-pan salmon dish with couscous, chickpeas and roasted veg. The perfect meal to share!
42 min
Serves
6
Medium
Mediterranean
Ingredients
- 1 x 1 kg side of salmon, skin on, scaled, pin-boned, from sustainable sources
- 1 lemon
- 1 bunch of basil (30 g)
- 1 x 50 g tin of anchovy fillets in oil, from sustainable sources
- 500 g ripe tomatoes, on the vine
- 2 tbsp harissa paste
- red wine vinegar
- 300 g wholewheat couscous
- 1 x 700 g jar of queen chickpeas
- 1 kg frozen mixed Mediterranean veg
- 100 g natural yoghurt
Preparation
Not specified
Cooking
- Preheat the oven to 220ºC/425°F (220°C)/gas 7.
- Use a sharp knife to score through the salmon flesh at 1cm (0-inch) intervals, slicing most of the way through towards the skin.
- Finely grate the lemon zest on to a board.
- Pick over most of the basil leaves, reserving some nice ones in a bowl of cold water, and place the stalks in a blender.
- Add the anchovies to the board with a drizzle of oil from their tin and a pinch of sea salt and black pepper, finely chop together, then rub into all the cuts in the salmon.
- Add the tomatoes, 1 tablespoon of harissa and 2 tablespoons of red wine vinegar to the blender.
- Blitz until smooth, season to perfection, then pour into a deep 30cm (12-inch) x 40cm (16-inch) roasting tray and stir in the couscous and chickpeas, juice and all.
- Sit the prepped salmon on top in the centre, then scatter the frozen veg around it.
- Cook on the top shelf of the oven for 30 minutes, or until golden and cooked through.
- Sprinkle over the reserved basil leaves.
- Use fish slices to move the salmon to a board and portion up, then mix everything left in the tray.
- Mix the remaining harissa into the yoghurt.
- Serve with lemon wedges.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
