Harissa Salmon & Sweet Potato - warming spice and tender salmon
Flaky salmon with harissa spice, roasted sweet potato and fluffy bulgar wheat. A balanced dinner in 30 minutes.
Simple to put together and full of good flavours. A reliable midweek dinner when you want something warming and balanced without too much effort.
Calories 587 Protein 28g Fat 34g Carbs 44g
Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes. Good Macros built-in.
HARISSA SALMON & SWEET POTATO
😀 2 Servings 🧭 30 Mins 👌587 Cals
This is a lovely, warming dinner that feels properly satisfying. The harissa gives the salmon a gentle heat without being too fierce, the sweet potato adds natural sweetness, and the bulgar wheat soaks up all those good flavours. It comes together easily in one oven plus a pan on the hob, and the colours look bright on the plate. With 28g of protein and under 600 calories, it’s a solid choice for a busy weeknight when you want something that feels nourishing and complete.
HARISSA SALMON & SWEET POTATO
😀 2 Servings 🧭 30 Mins 👌587 Cals
INGREDIENTS
1 chicken stock cube
100g (4oz) bulgar wheat
1 large sweet potato, approx 200g
1 tbsp olive oil
2 salmon fillets, approx 130g each
2 heaped tsp harissa paste
40g (1oz) baby spinach leaves
METHOD
STEP 1
Pre-heat the oven to 220C Fan/240C/425F.
STEP 2
Bring approximately 200ml water (for 100g bulgar wheat) / 400ml water (for 200g bulgar wheat) to the boil in a large saucepan and crumble in the chicken stock cube(s). When the stock cube has dissolved, add the bulgar wheat, stir and bring back to simmering for 2 minutes.
Remove from the heat, put a lid on the pan and leave to cook for 12 minutes or until ready to serve.
STEP 3
Peel the sweet potato and cut into chunks. Put the sweet potato into a bowl, add 1 tbsp olive oil, then season generously with salt and pepper. Toss through to coat the sweet potato in the oil. Transfer to a baking tray and roast for 15 minutes.
STEP 4
Re-use the bowl from the sweet potato. Add 2 heaped tsp of harissa paste to the bowl. Then add the salmon fillets and rub the harissa all over the salmon. Add the salmon to the baking tray and roast for a further 10 minutes.
STEP 5
Add the spinach leaves to the bulgar wheat and stir through.
STEP 6
Divide the bulgar between 2 bowls. Arrange the sweet potato and harissa salmon over the top.
NUTRITIONAL INFO (PER SERVING)
587 CALS // 28G PROTEIN // 34G FAT // 44G CARBS
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Harissa Salmon & Sweet Potato. Simple to put together and full of good flavours. A reliable midweek dinner when you want something warming and balanced without too much effort.