Lemon and Lamiri Harissa Baked Salmon Fillets

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At Parson’s Nose we’ve discovered Lamiri Harissa, made in small batches in Tunis with baklouti chillies, dried in traditional log ovens, bringing a rich, smokey depth. It can be used to enhance so many dishes from slow roast lamb to grilled haloumi.

Here our resident chef, Camilla has used it to supercharge salmon for a quick midweek dinner. Once purchased, a jar of this addictive condiment won’t last long!

Ingredients included in bundle:

2 salmon fillets, skin on
Lamiri Harissa (1 tsp or to taste)
Belazu smoked paprika (1/2 tsp)
Garlic, 1 clove grated
1 lemon (half cut into half-moon slices, the other half juiced)

From your pantry:
Sea salt
2 Tbsp olive oil plus a little extra (not included in bundle)
½ tsp ground cumin (not included in bundle)
1 tsp honey(not included in bundle)

To cook Lemon and Lamiri Harissa Baked Salmon Fillets, preheat your oven to 220°C, or 200°C fan. Place the salmon fillets skin-side down on a baking tray lined with non-stick baking paper. Mix together the harissa, olive oil, cumin, smoked paprika, honey, garlic, 1 tablespoon of lemon juice, and a generous pinch of salt. Taste and adjust with more lemon or honey if desired. Spread the marinade generously over the salmon, then top with overlapping lemon slices. Drizzle with a little extra olive oil and season with a pinch of salt. Bake for 12-15 minutes, or until the lemon slices are golden and the salmon feels firm when pressed. Meanwhile, boil the baby potatoes until tender. Serve the salmon with the baby potatoes and your choice of vegetables or salad. For a milder finish, serve with a spoonful of Greek yoghurt on the side.