Harissa salmon with cauliflower tabbouleh

Published 6 November, 2017

Harissa salmon with cauliflower tabbouleh


Serves 2
Cook time 20 minutes
Prep time 10 minutes
SmartPoints per serving 2



260g salmon (2 x 130g skinless fillets)
1 tbsp Bart Harissa Paste
30ml fresh lemon juice
100g cauliflower
Calorie controlled cooking spray
3 tbsp fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped
1/2 tbsp red wine vinegar
2 tsp olive oil
75g vine ripened tomatoes, chopped
5 spring onions, trimmed and finely sliced
1 1/2 courgette, thinly sliced lengthways
lemon wedges, to serve


1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste, and drizzle with half the lemon juice. Fold the foil into loose parcels and bake for 18-20 minutes, until cooked through.

2 Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.

3 Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.

4 Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.

5 Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.