Photo of Harissa salmon with cauliflower tabbouleh by WW

Harissa salmon with cauliflower tabbouleh

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Harissa is a great flavour-booster. Keep a jar in the fridge and add it to fish, meat or veg before roasting. Using cauliflower in place of the traditional bulgur wheat keeps this gluten-free and lower in SmartPoints, too


Salmon, raw

260 g, 4 x 130g skinless fillets

Harissa Paste

1 tablespoons

Lemon Juice, Fresh

30 ml

Cauliflower, Raw

100 g

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

3 tablespoons, roughly chopped

Mint, Fresh

2 tablespoons, rougly chopped

Vinegar, All Types

½ tablespoons, red wine vinegar

Olive Oil

2 teaspoons


75 g, vine rippened tomatoes, chopped

Spring Onions

5 medium, trimmed and finely sliced


1½ medium, thinly sliced lengthways


1 slice(s), 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.