We love the combination of sweet and spicy in this dish, plus the zucchini noodles are a healthy alternative to pasta
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INGREDIENTS
- 10ml harissa paste
- 15ml sweet chilli sauce
- 300g salmon fillets
- 150g cherry tomatoes
- 100g yellow cherry tomatoes
- 10ml olive or avocado oil
- 5ml balsamic vinegar
- salt and milled black pepper, to taste
FOR THE ZOODLES
- 700g baby marrow spaghetti also known as zoodles
- 15ml olive or avocado oil
- 1 small red onion, peeled and chopped
- 2 garlic cloves, finely chopped
- 10ml finely chopped fennel or dill
- 5ml finely chopped mint or parsley
- salt and milled black pepper, to taste
METHOD
- Preheat the oven to 190°C.
- Mix the harissa paste and sweet chilli sauce together and spread on the skinless side of the salmon.
- Heat a heavy-based frying pan until very hot and sear the salmon, skin side down for 2–3 minutes, or until the skin is crispy.
- Line a baking sheet with foil and place the salmon, skin side down, on the tray.
- Halve the tomatoes and arrange on the baking sheet next to the fish. Drizzle the oil and balsamic vinegar over the top and season with salt and pepper.
- Bake in the oven for 6–8 minutes. Remove and set aside.
- To make the zoodles, cook the baby marrow spaghetti according to the packet instructions then drain in a colander.
- Heat the oil in a frying pan and cook the onion and garlic over a low heat for 3–4 minutes.
- Add the cooked and drained baby marrow spaghetti and gently toss to combine.
- Remove from the heat and add the fennel and mint or parsley. Season with salt and pepper.
- Arrange the zoodles on serving plates and top with roasted tomatoes.
- Break the salmon into chunks and place on the baby marrow mixture. Serve warm.
(Serves 4)