This recipe worked out so much better than I thought. When I first had a look at it in an old BBC Good Food issue I really didn’t think all that much of it. But On a night where I needed something speedy and efficient I gave it a go and boy! Was I taken a back with the flavours. Turns out harissa, salmon and chickpeas go quite well together!

More with salmon: Chipotle salmon with avocado salsa and chilli broccoli | Poached salmon with Dauphinose potatoes and more | Smoked salmon & cream cheese linguine

Harissa crusted salmon with chickpea salad


Serves 2 | Prep 15 mins | Cook 12 mins
Easy | Dairy-free

You’ll need:

  • 2 salmon fillets;
  • 4 tbsp breadcrumbs;
  • 1 tbsp harissa paste;
  • 250g punnet cherry tomatoes;
  • ½ small red onion;
  • 400g can chickpeas, drained;
  • small bunch parsley;
  • 1 tbsp extra virgin olive oil;
  • 2 lemons, one juiced and one cut in wedges.

Heat oven to 220C/200C fan/gas 7. Mix the breadcrumbs and harissa paste. Press on top of the salmon fillets and bake for 10-12 mins until the crust is golden and the salmon is cooked through.

Meanwhile, make the salad. Halve the tomatoes, chop the onion and parsley and mix everything together with the drained chickpeas and lemon juice. Just before serving, season the salad and add extra virgin olive oil to taste. Mix well and serve alongside the salmon and flatbread if desired.

Original recipe by BBC Good Food issue July 2011, available online here.