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Roasted Rose Harissa Salmon

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.


8 minutes

Lunch Recipes

Starter Recipes

Gluten Free Recipes

Seafood Recipes




2 wild salmon fillets

2 tbsp Rose Harissa

1 tbsp Early Harvest Extra Virgin Olive Oil

1 fennel bulb, cut into matchsticks, reserving the fennel fronds

3 tbsp full fat yoghurt

1 lime, juice and zest

1 tsp Nigella seeds

1 lemon, cut into wedges


  1. 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.
  2. Place into a 180C oven for 8 mins. Remove from the oven and set aside.
  3. Matchstick the fennel, add to a bowl with the yoghurt, lime zest and lime juice, toss together.
  4. Sprinkle over the Nigella seeds and serve with a wedge of lemon, garnish with the fennel fronds and enjoy!

Included in this Recipe

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.