Harissa Salmon & Sweet Potato
SERVES 2 // READY IN 30 MINS // 587 CALS
This Harissa Salmon & Sweet Potato is a flavourful, low-carb meal that's perfect for a balanced dinner. Roasted sweet potato and tender salmon fillets are spiced with bold harissa, while the fluffy bulgar wheat and fresh spinach create a light and wholesome base. Ready in just 30 minutes, this dish is a delicious combination of hearty ingredients and zesty flavours, making it an ideal option for a healthy yet satisfying meal.
Harissa Salmon & Sweet Potato
SERVES 2 // READY IN 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
DIRECTIONS
STEP 1
Pre-heat the oven to 220C Fan/240C/425F.
STEP 2
Bring approximately 200ml water to the boil in a large saucepan and crumble in one chicken stock cube. 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