Harissa Salmon & Vegetables

• Salmon(600 g)
• Potato(4)
• Courgette(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Harissa paste(3 tbsp)
• Olive oil(3 tbsp)
• Honey(1 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size wedges, the {Zucchini} into thick half-moons, and the {Red Onion} into wedges. Finely chop the {Garlic} and cut the {Lemon} into wedges.

   ~15 min

2. 2

   On a large baking tray, toss the {Potato}, {Red Onion}, {Garlic}, {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper} until coated. Spread out well and roast for 15 minutes.

   ~15 min

3. 3

   Meanwhile, mix the {Harissa paste} and {Honey} in a small bowl. Pat the {Salmon} dry, then coat it all over with the harissa mixture.

4. 4

   Remove the tray from the oven and add the {Zucchini}, {Cherry Tomatoes}, and half the {Lemon} wedges. Turn everything together, then nestle the {Salmon} fillets on top.

5. 5

   Return the tray to the oven and bake for 10 minutes, or until the {Salmon} is just cooked through and the vegetables are tender and lightly caramelized.

   ~10 min

6. 6

   Scatter over the {Fresh parsley} and serve with the remaining {Lemon} wedges for squeezing over the tray.