- 140g salmon fillet
- 30g feta, crumbled
- 20g red onion, finely sliced
- 50g red pepper, sliced
- 100g mixed salad leaves
- 1 lemon wedge, to serve
- 1 tbsp jalapeños
- 1 tsp harissa paste
- 10g flat leaf parsley, chopped
- 1 tsp olive oil
- 1 tsp balsamic vinegar
Preheat the oven to 170°C (340°F).
Line a roasting tray with foil or parchment paper and add the salmon fillet.
Spread over the harissa paste and top with half of the crumbled feta and jalapeños.
Bake the salmon fillet in the oven for 15-20 minutes.
In a bowl, add the salad leaves and pour over the olive oil and balsamic vinegar.
Season with salt and black pepper, then add the red pepper, red onion slices and remaining feta.
Mix well and serve.
Top with the salmon fillet, squeeze over the juice from the lemon wedge and sprinkle over the chopped fresh parsley.
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