Warm harissa salmon salad with a chilli and lemon dressing

With Jersey Royal season here we thought we would share this easy and super delicious recipe from Clean Eating Alice. It is jam-packed with omega’s 3 and 6, is full of fresh seasonal ingredients and is perfect for lunch or dinner.

Warm harissa salmon salad recipe with a chilli and lemon dressing recipe:

Serves 2

INGREDIENTS

• 100g new potatoes halved

• 100g asparagus

• 100g tenderstem broccoli

• 100g baby spinach

• A handful of fresh chopped dill

• 2 salmon fillets

• 1 tbsp harissa paste

FOR THE DRESSING

• 1tbsp lemon juice

• 1tbsp Udos Choice Ultimate Oil Blend *

• 1tbsp olive oil

• 1tbsp wholegrain mustard

• 1 red chilli, finely chopped

• Salt and pepper

METHOD

• Begin by preheating your grill. Lay your salmon onto a foiled tray, cover with harissa and little salt and pepper. Cook under the hot grill to cook for around 8-10 minutes, or until cooked through, then remove and leave to stand.

• Meanwhile, add your potatoes to boiling salted water for around 10 minutes until softened. Add your chopped asparagus and tenderstem broccoli for the final 2 minutes before draining and allowing to cool.

• Mix your dressing ingredients together, season well with salt and pepper, and set aside. In a bowl, toss together your potatoes, asparagus, tenderstem broccoli, dill and spinach and add two-thirds of the dressing before mixing until fully covered.

• Finally, break your salmon into smaller chunks and scatter over the top before finishing with the remaining dressing.

* We sell a selection of Udo’s Choice Oils.