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Photo of Baked harissa salmon with roasted tomato by WW

Baked harissa salmon with roasted tomato

Total Time
1 hr
15 min
45 min
Hailing from North Africa, harissa is a mix of chilli, lemon and other spices that can be used as a condiment or to baste fish, meat or chicken.


Fresh lemon rind

2 tsp, finely grated

Ground cumin

1 tsp

Ground paprika

1 tsp

Ground chilli

¼ tsp, flakes

Fresh coriander

2 tbs

Skinless salmon

800 g, (4 x 200g fillets), bones removed


4 medium, roma, halved

Sebago potato

500 g, peeled, cut into 2cm pieces

Skim milk

cup(s), (80ml)

Reduced fat oil spread

1 tbs

Green string beans

400 g

Preserved lemon

20 g

Fresh flat-leaf parsley

2 tbs, coarsly chopped


1 clove(s), finely chopped


  1. Combine rind, cumin, paprika, chilli and coriander in a bowl. Rub mixture over salmon.
  2. Preheat oven to 200°C or 180°C fan-forced. Place tomato cut-side up on a baking tray lined with baking paper. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 30 minutes or until softened.
  3. Arrange salmon in a single layer in a baking dish lined with baking paper and lightly spray with oil. Bake alongside tomato for a further 12–15 minutes or until just cooked.
  4. Meanwhile, boil, steam or microwave potato until very tender. Mash together with milk and spread and season with salt. Steam or microwave green beans until tender.
  5. Combine preserved lemon, parsley and garlic in a small bowl. Divide mashed potato among serving plates and top with salmon. Sprinkle salmon with parsley mixture and serve with roasted tomatoes and green beans.


TIP: You’ll find jars of preserved lemon in gourmet food outlets, Middle Eastern grocery stores and larger supermarkets.