Green harissa yoghurt salmon

A super speedy main course that's smart enough for New Year

  • place PRE 5 minutes
  • place COOK 10 minutes
  • place SERVES 4
  • printicon

Cook With M&S Green Harissa Paste is an easy way to add a hefty wallop of savoury flavour with a little heat that cuts nicely through the fatty salmon. Jewel-like pomegranate seeds aren’t just eye candy. They add juicy refreshing sweetness that complements the spice. The paste is also perfect for pepping up rice or quinoa salads (Ad)

Instagram: victoriaprever


  • Heat oven to 180°C fan and line a large oven tray with baking parchment.
  • Mix the yoghurt and Cook With M&S Green Harissa Paste. Reserving a little for garnish, add the sliced spring onions and add half the chopped coriander. Stir to make a paste. Season to taste.
  • Place the salmon fillets on the baking sheet and lightly season. If they have skin, with skin side down.
  • Top each fillet with the paste. Then roast for 10 minutes. If the fillets are large, you may need a couple more minutes.
  • Serve the fillets scattered with the remaining chopped coriander and the pomegranate seeds.

4 x salmon fillets (500g total weight)

100g Greek style yoghurt

1 tbsp Cook With M&S Green Harissa Paste

2 spring onions, finely sliced

15g coriander, chopped

Salt and black pepper

100g pomegranate, seeds (1 small pomegranate)

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