Harissa Salmon and Basmati Rice

Prep time:15 min
Total time:30 min

Serves 2


1 large yellow bell pepper, sliced

1 container (255 g) Longo’s Grape Tomatoes

1 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp each salt and pepper, divided

1 small Kutera salmon fillet, cut into 2 equal portions

1 tbsp harissa paste

2 tbsp chopped fresh cilantro, divided

1 cup Longo’s Basmati Rice

2 cups Longo’s Chicken Broth


  • Toss together pepper, tomatoes, oil and 1/2 each of the salt and pepper.
  • Divide among 2 large pieces of parchment paper or foil.
  • Roast in 400°F oven for 15 minutes.
  • Toss salmon with harissa, 1/2 the cilantro and remaining salt and pepper; place over top of vegetables. Fold over parchment and fold edge to seal. Place both packages onto baking sheet.
  • Bring rice and broth to a simmer; reduce heat, cover and cook for 10 minutes or until broth is absorbed. Stir in remaining cilantro.
  • Tip
  • Substitute 2 parchment bags for the 2 large pieces of parchment paper if desired to save time.

Nutritional Information

Per serving: 670 calories
  • Protein 42g
  • Fibre 4g
  • Fat 19g
  • Sugar 5g
  • Carbs 83g
  • Sodium 820mg