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Harissa salmon

This quick and easy meal is perfect during pregnancy, and with seasonal ingredients such as tenderstem broccoli and asparagus, it’s ideal for a summery healthy dinner option too


  • 10 stems tenderstem broccoli
  • 10 stems asparagus
  • 2 salmon fillets, about 135g each
  • 2tsp olive oil
  • 4tsp harissa paste
  • 1 lemon, zested and halved
  • 150g couscous to serve


  1. Heat the oven to 200°C/180°C Fan/Gas 6.
  2. Unroll two pieces of foil, about 60cm long.
  3. Place five stems of tenderstem and five stems of asparagus in the middle of each piece of foil and top with a piece of salmon. Drizzle with the olive oil.
  4. Squeeze the juice from half the lemon, then pour over the salmon.
  5. Top each piece of salmon with 2tsp of the harissa paste, before seasoning with salt and pepper.
  6. Fold up the foil to make a good seal. Place on a baking tray and bake for 15-20 mins.
  7. While the parcels cook pour boiling water over the couscous to cover.
  8. Cover with cling film and leave to steam for 5 minutes, or until softened – then fluff with a fork and season.
  9. Once the fish is done, scatter over the lemon zest and serve with the couscous.