Harissa Baked Salmon with Spicy Chickpea Rice, Feta & Pomegranate

This is a go-to weeknight meal for me at the moment. It’s full of goodness and makes great leftovers. The rice alone is delicious on its, but this also works so well with chicken. It comes together in no time and doesn’t require too many ingredients.

(Serves 2 - £3.75 per portion)

1. Spread 1 tbsp of rose harissa paste over two salmon fillets so they are evenly covered and leave to marinade at room temperature for 20-30 mins.
2. Add 1 tsp olive oil to a large nonstick frying pan and add a thinly sliced red onion and a sliced red pepper. Fry for 5-6 minutes until starting to soften.
3. Air fry the salmon for 8-10 mins at 200C or place under a hot grill for the same amount of time.
4. Meanwhile, add 200g cherry tomatoes cut in half to the sautéed vegetables, 1 crushed clove of garlic, 1 tsp smoked paprika, 1 tsp cumin, a can of drained and rinsed chickpeas, and 1 tsp each of tomato puree and rose harissa paste. Stir for a few minutes until smelling fragrant before adding a pouch of cooked brown rice, 1/2 tbsp honey, the juice and zest of a lemon, and a few large handfuls of spinach.
5. Stir well before seasoning and adding a large handful of chopped coriander or parsley.
6. Serve the rice in bowls topped with the salmon fillet, a dollop of natural yoghurt, some pomegranate seeds, a sprinkling of feta and more coriander or parsley. Some toasted flaked almonds add texture too.