Harissa Salmon, Broccoli, & New Potato Traybake

As the weather cools in southern England, turning the oven on for a traybake doesn't seems a bad idea, particularly if you can cook something else for later in the week on another shelf (roasted homegrown Crown Prince squash).

A relatively quick midweek dinner.

Serves 4

500g side of salmon
1kg new potatoes 
Small head of broccoli 

1-3 tbsp harissa

2 tbsp olive oil

Juice of half a lemon

Mix the harissa, olive oil and lemon juice and marinade the salmon for as long as you can beforehand. The recipe I loosely followed stated 3 tbsp of harissa but ours was old, fiery, and the genuine article (Le Phare de Cap Bon from France) and just 1 tbsp was surprisingly hot.  I presume supermarket homebrand harissa is not as hot?  Our salmon marinaded whilst boiling the potatoes.

Bring a pan of water to the boil and cook the potatoes for 10 minutes, adding the broccoli florets for 2 minutes at the end of the cooking time. Drain.

Lightly oil a high sided baking dish and place in the salmon.  Toss the potatoes in any remaining marinade and around the salmon as suits. I would have cooked the piece of salmon whole, but was worried that once child would find the harissa too spicy, so cut the salmon into four portions and kept one of portion well away from the marinated portions. To further complicate things, another child does not like broccoli (but thankfully likes harissa), so I had to separate the potatoes and the broccoli as well as marinated and non-marinated fish, otherwise I would have mixed the vegetables all together.

Bake for 30 minutes at 180C, until the salmon is cooked through.

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