The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa salmon & sweet potatoes with zingy cucumber salsa
Hop aboard for a jaunt to hotter climes with harissa – the North African spice blend that here gives pizazz to succulent salmon fillets and roasted roots. A sunny salsa of cucumber and onion dressed with chilli, coriander and lime juice adds crunch, and roasted broccoli seals the deal.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 pepper
- 3 small sweet potato
- 1 onion
- 1 chilli
- 1 unwaxed lime
- 1 midi cucumber
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 1 handful of fresh coriander
- 2 skinless salmon fillets (Fish)
- 180g Tenderstem broccoli
Nutritional Information
Calories: 654
Protein: 37g
Carbs: 83g
Fat: 22g
Ingredients
- 3 sweet potato
- 2 pepper
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 1 cucumber
- 2 onion
- 2 x chilli
- 1 handful of fresh coriander
- 2 unwaxed lime
- 4 skinless salmon fillets (Fish)
- 240g Tenderstem broccoli
Nutritional Information
Calories: 594
Protein: 35g
Carbs: 70g
Fat: 21g
Harissa salmon & sweet potatoes with zingy cucumber salsa
Hop aboard for a jaunt to hotter climes with harissa – the North African spice blend that here gives pizazz to succulent salmon fillets and roasted roots. A sunny salsa of cucumber and onion dressed with chilli, coriander and lime juice adds crunch, and roasted broccoli seals the deal.
Cook time:
40 mins
Cuisine:
North African
Food group:
Fish
Allergens: Fish
Cooking Instructions
Before you start
- 1 large baking tray
- 1 medium mixing bowl
Roast the potatoes
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into 3cm cubes, then deseed the peppers and dice into 3cm squares.
- Put both on a baking tray lined with baking paper. Add half the harissa, spritz with cooking spray and toss to coat. Roast for 20 mins.
It's time to salsa!
- Meanwhile, dice the cucumber into ½cm chunks. Peel and finely dice the onions. Finely dice the chillies (deseed for less heat), and finely chop the coriander.
- Put the cucumber, onions, chillies (to taste) and coriander into a small bowl, squeeze in the juice from the limes (to taste) and lightly season to taste with salt. Mix well and set aside.
Spice the salmon
- Spread the remaining harissa onto the salmon fillets. Trim the broccoli.
- Add the salmon and broccoli to the tray with the sweet potatoes. Spritz with cooking spray and roast for 12-14 mins, until the salmonʼs cooked through and flaking.
Add your final touch
- Dish up the salmon with the potatoes and broccoli. Spoon over the salsa and serve.