Harissa salmon with roasted broccoli and sweet potato

Name: Harissa salmon with roasted broccoli and sweet potato
Total time: 40 min
Cuisine: North African
Ingredients: 2 salmon fillets; 2 tbsp harissa paste (gluten free); 1 lemon, squeezed, half in wedges; 400g sweet potatoes, cut into wedges; 200g tenderstem broccoli; 1 tsp low fat cooking spray; 2 tbsp 0% fat Greek yoghurt; 10g fresh coriander, chopped

A one tray dinner: spicy harissa salmon with sweet potato wedges and charred broccoli.

Time40 min
LevelEasy
Costabout £3.80 a head
Oven220°C (200°C fan)

2 servings

Ingredients

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2salmon fillets
2 tbspharissa paste (gluten free)
1lemonsqueezed, half in wedges
400 gsweet potatoescut into wedges
200 gtenderstem broccoli
1 tsplow fat cooking spray
2 tbsp0% fat Greek yoghurt
10 gfresh corianderchopped

Method

1
Heat the oven to 220°C (200°C fan). Spray the sweet potato wedges, spread on a large tray and roast for 15 minutes.
15 min
2
Mix the harissa with the lemon juice and spread over the salmon.
3
Move the wedges to one side, add the salmon and broccoli to the tray and spray the broccoli lightly.
4
Roast for 12 minutes until the salmon is cooked and the broccoli is charred at the tips.
12 min
5
Stir the yoghurt with a little lemon juice, spoon over and scatter with coriander.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.