Roasted Rose Harissa Salmon
Prep 15 minutesCooking 8 minutes4 people
Ryan Riley is a food writer and stylist. Ryan founded the cancer cookery charity Life Kitchen, which gives free cookery classes focused on taste and flavour to people living with cancer. Follow him at @ryanrileyy and @LifeKitchen.
- Mix together the Rose Harissa and the Early Harvest Extra Virgin Olive Oil with a pinch of sea salt and coat the salmon fillets generously.
- Place into a 180C oven for 8 mins. Remove from the oven and set aside.
- Matchstick the fennel, add to a bowl with the yoghurt, lime zest and lime juice, toss together.
- Sprinkle over the Nigella seeds and serve with a wedge of lemon, garnish with the fennel fronds and enjoy!