Harissa salmon with cauliflower tabbouleh
4 fillet(s), medium
Lemon Juice, Fresh
Calorie controlled cooking spray
6 tablespoons, chopped
White Wine Vinegar
- 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; bake for 18-20 minutes, until the fish is cooked through.
- Meanwhile, blitz the cauliflower in a food processor until it looks like couscous. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes, then remove from the heat and mix in the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions.
- Mist a griddle pan with the cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
- Serve the fish with the tabbouleh and courgette, garnished with the remaining spring onions and lemon wedges.