Spicy salmon with harissa and white beans

Based on 6 ratings
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“If you don’t own an oven with steam function, you can also prepare this dish using a regular oven (the cooking time will take approx. 10 min. more.) By adding additional steam, the salmon becomes particularly tender and juicy. It also helps to combine all the flavors of harissa, white wine, and herbs.”

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g salmon fillets
3 tbsp harissa
800 g canned white beans
½ red onion
lemons
red pointed pepper
2 cloves garlic
100 ml white wine
4 sprigs oregano
1 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • oven with steam function
  • sieve
  • baking dish
  • paper towels
  • pastry brush

Nutrition per serving

Cal
307
Protein
22 g
Fat
17 g
Carb
12 g
  • Step 1/4

    Peel and finely slice onion. Transfer to a small bowl, season with salt, and combine. Halve one lemon and juice into the bowl. Finely slice the remaining lemon. Remove stem and core from red pointed pepper and finely slice into rings. Peel and crush garlic.
    • ½ red onion
    • lemons
    • red pointed pepper
    • 2 cloves garlic
    • salt
    • cutting board
    • knife
    • bowl

    Peel and finely slice onion. Transfer to a small bowl, season with salt, and combine. Halve one lemon and juice into the bowl. Finely slice the remaining lemon. Remove stem and core from red pointed pepper and finely slice into rings. Peel and crush garlic.

  • Step 2/4

    Preheat oven with steam function to 100°C/210°F, top and bottom heat. Meanwhile, rinse canned white beans. Transfer into a baking dish, together with white wine, bell pepper rings, half of the onion, crushed garlic, oregano and half of the lemon slices. Season to taste with salt and pepper. Transfer baking dish into the oven and bake at 100°C/210°F with medium steam addition for approx. 15 – 20 min.
    • 800 g canned white beans
    • 100 ml white wine
    • 4 sprigs oregano
    • salt
    • pepper
    • oven with steam function
    • sieve
    • baking dish

    Preheat oven with steam function to 100°C/210°F, top and bottom heat. Meanwhile, rinse canned white beans. Transfer into a baking dish, together with white wine, bell pepper rings, half of the onion, crushed garlic, oregano and half of the lemon slices. Season to taste with salt and pepper. Transfer baking dish into the oven and bake at 100°C/210°F with medium steam addition for approx. 15 – 20 min.

  • Step 3/4

    Wash salmon and pat dry. Season with salt on both sides and brush with harissa.
    • 400 g salmon fillets
    • 3 tbsp harissa
    • salt
    • paper towels
    • pastry brush

    Wash salmon and pat dry. Season with salt on both sides and brush with harissa.

  • Step 4/4

    Remove baking dish from the oven and increase temperature to 175°C/350°F. Place salmon onto the bean mix and drizzle with some olive oil. Transfer baking dish back into the oven and bake salmon with medium steam addition for approx. 15 – 20 min. Serve with remaining lemon slices and onions. Enjoy!
    • 1 tbsp olive oil

    Remove baking dish from the oven and increase temperature to 175°C/350°F. Place salmon onto the bean mix and drizzle with some olive oil. Transfer baking dish back into the oven and bake salmon with medium steam addition for approx. 15 – 20 min. Serve with remaining lemon slices and onions. Enjoy!