Baked spiced salmon with green beans and herby mash
Perfect for a Friday fish supper, we’ve given this easy dish a spicy Middle Eastern twist, to really pack a flavour punch
- SERVES
4 - PREP
15 minutes - COOK
45 minutes
The herby mash adds extra colour and flavour to your plate.
Ingredients
- 4 x skinless and boneless salmon fillets, halved
- 400g green beans, trimmed and steamed, to serve
- 2 limes, halved, to serve
For the spice paste:
- 2 garlic cloves, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- 1 level tbsp harissa paste
- Juice of 1 lemon
For the mash:
- 700g floury potatoes, preferably Maris Piper, roughly chopped
- 100ml hot vegetable stock
- 2 tsp cumin seeds
- Large handful of fresh coriander, finely chopped
- Large handful of fresh mint, finely chopped
- 4 roasted red peppers in brine from a jar, drained and chopped
Method
-
Preheat your oven to 220°C/fan 200°C/gas 7. For the mash, boil the potatoes for 15-20 minutes, or until tender. Drain, return to the pan and add the stock. Toast the cumin seeds in a non-stick frying pan over a medium-high heat for 1-2 minutes, or until they release their aroma. Mash the potatoes until smooth, season lightly and stir in the cumin seeds, coriander, mint and chopped red peppers.
-
While the potatoes are boiling, put all the spice paste ingredients in a mini food processor and whizz until smooth. Line a baking tray with baking paper. Season the salmon fillets, put them on the baking tray and spread with the spice paste. Cover tightly with foil and bake for 10-12 minutes.
-
Divide the salmon fillets between 4 plates. Serve with the herby mash and steamed green beans, and half a lime to squeeze over the salmon.
