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Harissa Salmon Bowl with Mango and Avocado Salsa

If you’re looking for a quick meal that doesn’t compromise on flavour, this is it. Harissa-roasted salmon and crispy chickpeas are paired with a fresh...If you’re looking for a quick meal that doesn’t compromise on flavour, this is it. Harissa-roasted salmon and crispy chickpeas are paired with a fresh mango and avocado salsa, quick-pickled onions and wholegrain rice for a balanced meal that's perfect for lunch or an easy dinner. It also packs up brilliantly for lunch the next day. To save even more time, cook the salmon and chickpeas in an air fryer. Read more If you’re looking for a quick meal that doesn’t compromise on flavour, this is it. Harissa-roasted salmon and crispy chickpeas are paired with a fresh mango and avocado salsa, quick-pickled onions and wholegrain rice for a balanced meal that's perfect for lunch or an easy dinner. It also packs up brilliantly for lunch the next day. To save even more time, cook the salmon and chickpeas in an air fryer. If you’re looking for a quick meal that doesn’t compromise on flavour, this is it. Harissa-roasted salmon and crispy chickpeas are paired with a fresh mango and avocado salsa, quick-pickled onions and wholegrain rice for a balanced meal that's perfect for lunch or an easy dinner. It also packs up brilliantly for lunch the next day. To save even more time, cook the salmon and chickpeas in an air fryer.

Why is this healthy?

Diet

Pescatarian

Contains

Fish View all Chilli, Chickpeas, Beans, Avocado, Mango, Olive oil, Salmon, Tomato, Legumes, Onion, Rice, Grains, Fish, Lime, Coriander, Garlic

Ingredients

Serves 2

Metric Imperial

For the quick pickled onions:

red onion

finely sliced

lime

juiced

For the salmon and chickpeas:

chickpeas (can)

drained and rinsed

salmon fillets

Swaps: trout

cut into 2 cm pieces

harissa paste

olive oil

For the mango and avocado salsa:

mango

diced

avocado

diced

coriander

finely chopped

lime

zest and juice

To serve:

wholegrain rice (cooked)

Swaps: bulgur wheat (cooked), quinoa (cooked)

Share ingredients

Ingredients

Serves 2

Metric Imperial

For the quick pickled onions:

red onion

finely sliced

lime

juiced

For the salmon and chickpeas:

chickpeas (can)

drained and rinsed

salmon fillets

Swaps: trout

cut into 2 cm pieces

harissa paste

olive oil

For the mango and avocado salsa:

mango

diced

avocado

diced

coriander

finely chopped

lime

zest and juice

To serve:

wholegrain rice (cooked)

Swaps: bulgur wheat (cooked), quinoa (cooked)

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C / 180°C fan. Line a baking tray with baking parchment.

In a small bowl, toss together the red onion with the lime juice and a pinch of salt. Set aside until needed.

In another bowl, toss the chickpeas with half of the harissa and olive oil; season with a pinch of salt and pepper. Spread on the lined baking tray and roast in the oven for 10 minutes.

Toss the salmon with the remaining harissa and olive oil; season with a pinch of salt and pepper.

Remove the baking tray from the oven, push the chickpeas to one side, and add the salmon.

Return to the oven for 10–12 minutes, until the salmon is cooked through and the chickpeas are crispy.

In a bowl, combine the mango, avocado, coriander, lime zest, and juice. Season with salt and pepper.

Serve the chickpeas, salmon, and mango salsa alongside portions of pre-cooked rice; top with the pickled onions.

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