Harissa salmon and chickpeas en papillote
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Harissa salmon and chickpeas en papillote
Sealing fish inside a paper parcel is a guaranteed way to get deliciously moist results. Cod works well here, too
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
436Kcal
Fat
23gr
Saturates
4gr
Carbs
27gr
Sugars
7gr
Fibre
8gr
Protein
29gr
Salt
0.7gr
Ingredients
- 1 unwaxed lemon
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tsp smoked paprika
- 1 tsp clear honey
- 3 tsp harissa paste
- 150g drained roasted red peppers from a jar, sliced
- ½ x 30g pack coriander
- 2 salmon fillets, skinned
- 1 tsp olive oil
- dressed salad leaves, to serve
Step by step
Get ahead
Prep the parcels up to 24 hours ahead and keep chilled.
- Preheat the oven to 190°C, fan 170°C, gas 5, and tear off 2 large sheets of baking paper for the parcels. Halve the lemon and cut one half into thin slices. Toss the chickpeas with the juice of the other half lemon, the smoked paprika, honey, 1 teaspoon of harissa, the roasted peppers, most of the coriander (roughly chopped) and seasoning, then divide between the sheets of paper.
- Season the salmon and spread each fillet with 1 teaspoon of harissa paste then place on top of the chickpea mixture and drizzle with the oil. Add the lemon slices on top then fold over the edges of each piece of paper to crimp and seal as a parcel, making sure that there is room within for steam to be created (see ‘Get ahead’, above, if preparing in advance).
- Place on a baking tray and bake for 15 minutes. Open the parcels carefully and scatter with the rest of the coriander. Serve with dressed salad leaves.
