This Moroccan-style salmon and rice dish is a balanced meal that will leave you satiated long after you’ve cleared your bowl. You’ve got the salt and fat covered with the salmon, the harissa roasted veg brings the heat, and the lemon adds acid – bonus points go to the almonds for some crunch and raisins for a bit of sweetness. Is anyone else drooling?

Ingredients:

Rice

• 2 tbsp brown rice, uncooked (white rice optional)
• ¼ tsp turmeric
• 2 tsp almonds
• 1 ½ tsp raisins

Bowl

• ¼ cup chopped carrots
• ⅓ cup cauliflower florets
• ½ tsp olive oil
• ½ tsp harissa paste
• Sea salt, garlic (optional)
• Black pepper

Salmon

• 190 g salmon fillet
• ¼ lemon (sliced)
• ¼ tsp ground cumin

Method:

1. Preheat oven to 400°F / 200°C
2. Cook brown rice per the instructions on the packet. Add turmeric to the water for an antioxidant boost, stir in the almonds and raisins then set aside.
3. Chop the carrots and cut the cauliflower into florets. On a baking sheet, toss veggies with olive oil, harissa, salt and pepper. Arrange in a single layer. Transfer to the oven for 18-20 minutes, or until vegetables are golden brown and tender.
4. Place salmon on a parchment-lined baking sheet and season with cumin, salt and pepper. Top with slices of lemon. Transfer to the oven and bake for 12-15 minutes (or until salmon is cooked through and flaky).

This meal can be enjoyed straight from the fridge or warmed through.

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