Harissa Salmon with Quinoa and Charred Asparagus

Ingredients

• 340 g salmon fillets
• 300 g cooked quinoa
• 250 g asparagus
• 1.5 tbsp lemon juice
• 2 tbsp harissa paste
• 1.5 tbsp extra-virgin olive oil
• 10 g fresh parsley
• 3 cloves garlic
• 0.5 tsp fine sea salt

Instructions

1. Pat the salmon fillets dry and season with the fine sea salt. Stir the harissa paste with 1 tsp of the extra-virgin olive oil and half the lemon juice, then spread it over the flesh side in an even, thin layer — thick patches steam instead of crusting.
2. Snap the woody ends from the asparagus. Heat half the remaining olive oil in a skillet over high heat, add the spears and leave them still for 3 minutes until they take on real black char marks, then roll and cook 90 seconds more. Move them to a plate.
3. Turn the heat to medium and add the last of the olive oil. Lay the salmon in harissa-side down and cook 3 minutes without moving it, until the paste has dried into a dark crust that lifts cleanly from the pan.
4. Flip and cook 4 minutes more, until the fillet flakes under gentle pressure but the centre still looks slightly darker and glossy.
5. Add the sliced garlic to the pan for the final 40 seconds, letting it toast to pale gold in the harissa-stained oil, then pour in the remaining lemon juice and 2 tbsp water and swirl to make a quick pan sauce.
6. Warm the cooked quinoa and fold the chopped fresh parsley through it. Serve the salmon and asparagus over the quinoa with the pan sauce spooned across.

Nutrition (per serving)

Calories

667

Protein

44.9 g

Fat

35.9 g

Carbs

41.1 g