This recipe is one of my go to salmon recipes, which I try to eat at least once a week. Salmon is rich in iodine, Vitamin D and Omega-3 fatty acids. It supports the immune system as well as cardiovascular health, fights inflammation and fits great into a keto, low-carb or paleo diet.
The spices and added almonds make it a rich and flavorful dish that can be enjoyed without guilt.
(Harissa Salmon with Green Vegetables and Almonds)
Spicy or not Spicy – This is the Question
Harissa paste is widely used to season dishes in the Maghrebian countries like Tunisia or Marocco or in other North-African countries. It is a spicy paste that contains chillies, garlic, coriander and additional flavorful ingredients. The level of spiciness varies depending on what brand of harissa paste you buy. I personally don’t like it spicy. I usually replace at least 50% with tomato paste or substitute it with tomato paste all-together.
Do you Have 30 Minutes to Spare? Then Let’s get Cooking!
First, you need to preheat the oven to 180-200°C (350-390°F).
Take a glass baking pan and add a little bit of coconut oil to the bottom of the pan. With a brush or kitchen towel spread it out evenly. Take the salmon fillet and add it to the pan. If your piece of salmon has got skin on it, place it skin down into the baking pan.
Next, we are going to make our spicy and juicy crust. Cut the garlic into small pieces or crush it with a garlic press. Combine garlic, harissa paste (or tomato paste, or a mix of both to your liking) to a small mixing bowl. Add the lemon and salt and mix well. Spread the mix evenly on the salmon and transfer the pan into the oven to bake for 15 to 20 minutes.
Time to Cook Some Amazing Vegetables!
Once the salmon is cooking in the oven, steam or boil the green beans in water for about 10 minutes. If you like them to be softer, start this process earlier and let cook for 20 minutes. Once the beans are cooked to your liking, drain the water and set aside.
While the beans are cooking, you can roast the almond slices, set them aside and cut the zucchini into big stripes.
Heat a pan on medium heat with some olive oil and add the zucchini. Fry for about 5 minutes. Add a little bit of salt. Add the green beans, almonds and some butter to the vegetables.
Once the salmon and vegetables are cooked, transfer the food to dinner plates and serve with some organic greek yogurt and a lemon wedge.