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  • 20min
  • 4

Salmon Tray Bake

Ingredients Checklist

  • 4 salmon fillets, skin off
  • 200g truss baby tomatoes
  • 3 tbsp olive oil
  • 800g tinned chickpeas
  • 1 jarred roasted capsicum, roughly chopped
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • Sea salt & cracked black pepper

Instructions

  • Preheat oven to 200°C, place tomatoes onto a baking paper lined baking tray, season, drizzle with 1 tbsp olive and roast for 10 minutes.
  • For harissa, drain chillies, remove stems, place into a small blender with remaining ingredients and blitz until a paste forms.
  • Place chickpeas, capsicum, red onion, garlic, olive oil and seasoning into an oven tray and mix well.
  • Place salmon fillets on top of the chickpea mix and spread the tops of the salmon with harissa.
  • Bake for 10 minutes.
  • Serve with roasted tomatoes and lime and garnish with coriander.

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