INGREDIENTS

• 2 x 2 Tasmanian salmon fillets

• 2 x 10g harissa seasoning

• 300g green beans

• 2 x 400g lentils

• 2 x 250g cherry tomatoes

• 100g baby spinach leaves

• dill

• olive oil

• 2 tsp red wine vinegar

• 2 tsp honey

Allergens…

Fish, Sulphites. May contain traces of other allergens.

METHOD

1. Season salmon

Pat the salmon dry with paper towel, rub with a generous drizzle of olive oil and scatter over half the harissa seasoning. Season with salt.

2. Cook salmon

Heat a medium frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.

3. Cook vegetables

Meanwhile, trim the beans. Drain and rinse lentils. Heat a large deep frypan over high heat. Cook beans and tomatoes, stirring occasionally, for 2-3 mins until blistered. Add a generous drizzle of olive oil and reduce heat to medium. Add lentils, remaining harissa seasoning, 2 tsp red wine vinegar and 2 tsp honey and cook, stirring, for 2 mins or until heated through.

4. Wilt spinach and serve

Add the spinach to the vegetable mixture and stir for 30 secs or until wilted. Remove the pan from the heat. Taste, then season with salt and pepper. Pick the dill sprigs, discarding the stems. Divide the vegetable mixture and salmon among plates. Scatter over the dill to serve.