HARISSA SALMON AND BASMATI RICE
RECIPE TYPE
Seafood, Under 30 min
SERVES
Serves 2
Prep Time: 15 min
Cook Time: 15 min
Ingredients
INGREDIENTS
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 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 Essentials Chicken Broth |
Directions
DIRECTIONS
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.
A Dash of Advice
Substitute 2 parchment bags for the 2 large pieces of parchment paper if desired to save time.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving: 670 calories
Protein 42g | Fibre 4g |
Fat 19g | Sugar 5g |
Carbs 83g | Sodium 820mg |
