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 herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day.
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NUTRITION PER SERVING (Read more)
Ingredients
Instructions
Gather and prepare your ingredients.
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.
Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.
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.
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.
Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.
Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.
Remove from the heat. Serve with pickled onions and coriander, if desired.