Slow-roasted salmon with harissa for a delicious dinner

Ingredients for Slow-roasted salmon with harissa

• 80 ml extra-virgin olive oil

• 60 g harissa paste (preferably New York Shuk)

• 1 garlic clove, grated

• 1 lemon, halved

• 900 g skinless centre-cut salmon fillet

• kosher salt

• mixed tender herbs (such as parsley, coriander, dill, and/or chives; for serving)

How to make Slow-roasted salmon with harissa

1. Preheat the oven to 135°C (fan) or 150°C (conventional).

2. Whisk together the oil, harissa, and garlic in a medium bowl.

3. Pour half of the harissa oil into a 2.5 L baking dish and swirl to coat the bottom.

4. Thinly slice half a lemon, removing any seeds, and scatter the slices in the dish.

5. Season the salmon on all sides with salt, then place it in the dish.

6. Pour the remaining harissa oil over the salmon, spreading it evenly over the flesh using a pastry brush or spoon.

7. Roast the salmon for 15 minutes.

8. Remove the dish from the oven and baste the fish with the harissa oil pooled in the dish.

9. Return the dish to the oven and continue roasting until the flesh flakes apart easily with a spoon but is not quite cooked through, for an additional 10–20 minutes.

10. Use a spoon to break the salmon into irregular pieces.

11. Arrange the salmon and lemon slices on a platter.

12. Drizzle with any remaining harissa oil from the dish, squeeze over the juice of the remaining lemon half, and scatter some fresh herbs around.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.