Harissa & Lime Roast Salmon


  • 1 Salmon Side (approx 1kg)
  • 500g of Asparagus
  • 2 Tablespoons of Harissa Paste
  • Juice & Zest of 1 Lime
  • 2 Tablespoons of Olive Oil
  • Coarse Salt & Pepper

To Serve: Fresh Lime

This is such a beautiful dinner. It’s perfect for dinner parties, or ideal as a monday night dinner with loads of gorgeous leftovers for the week. You can do all the prep ahead of time and put it in the oven at the last minute if you like, but either way it only takes a few minutes to do. Harissa has such incredible flavour (you can get it in most supermarkets and farmer’s markets) and it tastes phenomenal with the fresh lime juice and zest. This is just the perfect combination of flavours and the salmon melts in the mouth. The cooking time will depend on the thickness of your salmon and your oven, so watch it like a hawk the last few minutes so as not to over cook it.


Preheat the oven to 200’C.

Place some tinfoil on a large roasting tray. You don’t have to cover the whole tray, just the centre where the salmon will be. Place the salmon, skin side down, on top of the foil in the centre of the tray.

Break the ends off the asparagus and then place them around the salmon.

In a small bowl, combine the harissa paste, lime juice and 1 tablespoon of olive oil and stir well.

Spread the harissa mixture evenly over the top of the salmon. Zest the lime, sprinkling it over the salmon.

Drizzle the asparagus with about a tablespoon of olive oil and sprinkle it generously with salt and pepper.

Roast at 200’C for 17-25 minutes, until the salmon is cooked through and flakes easily.

Serve with fresh lime.

6 Comments to Harissa & Lime Roast Salmon

  1. Absolutely stunning looks really delicious!

  2. Tess says:

    This looks really good, I am looking forward to trying it out!

  3. This salmon looks incredible! Such a perfect dinner!

  4. Sarah says:

    Yum! Will the leftovers really last 5 days?

  5. Tess says:

    I cooked this recipe tonight for the first time, and I loved it. So easy to put together and I especially love the lime wedges served on the side. I served it with baby potatoes and salad made of rocket, tri colour tomatoes, courgette strings. Really delicious.