Fish and Seafood 4.8
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Salmon Poached in Harissa Coconut Lentils

This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of ...This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day. Read more This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day. This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day.

Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Healthy
fats
Diet
Pescatarian
Contains
Fish
Ingredients
Serves 4
Metric Imperial
shallot
Swaps: white onion, fennel, red onion
finely sliced
garlic cloves
minced
Swaps: tomatoes, red pepper
halved
harissa paste
Swaps: red pesto
rosé works best. Spice varies from brand to brand so use an amount that suits you.
passata
Swaps: chopped tomatoes (can)
coconut milk (can)
Swaps: rainbow chard, kale
Swaps: haricot beans (can)
salmon fillets
Swaps: firm tofu, cod fillet
To serve, optional
coriander
Swaps: parsley, mint
pickled red onion

Ingredients

Serves 4
Metric Imperial
shallot
Swaps: white onion, fennel, red onion
finely sliced
garlic cloves
minced
Swaps: tomatoes, red pepper
halved
harissa paste
Swaps: red pesto
rosé works best. Spice varies from brand to brand so use an amount that suits you.
passata
Swaps: chopped tomatoes (can)
coconut milk (can)
Swaps: rainbow chard, kale
Swaps: haricot beans (can)
salmon fillets
Swaps: firm tofu, cod fillet
To serve, optional
coriander
Swaps: parsley, mint
pickled red onion

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic with a sprinkle of salt and pepper. Cook, stirring often for 4-5 minutes, until softened.

3

Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.

4

Add the turmeric and rose harissa and stir to incorporate over the heat for 1-2 minutes, until the mixture has turned a rich, deep orange colour.

5

Add the tomato passata and coconut milk. Stir to combine. Bring to a simmer and allow to bubble gently for 5-6 minutes, until thickened. Add salt to taste.

6

Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.

7

Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.

8

Remove from the heat. Serve with pickled onions and coriander, if desired.

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