2 tablespoons Esmea Organic extra virgin olive oil
2 tablespoons harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper, to taste
Lemon wedges, for serving
Fresh cilantro or parsley, chopped, for garnish
Method:
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper or aluminum foil.
Place the salmon fillet on the prepared baking sheet, skin side down.
Spread the harissa mixture evenly over the salmon fillet, covering the entire surface.
Place the baking sheet with the salmon in the preheated oven and roast for approximately 25-30 minutes, or until the salmon is cooked to your desired doneness and flakes easily with a fork.
Remove the salmon from the oven and let it rest for a few minutes.
Serve the slow-roasted salmon on a platter, garnished with fresh cilantro or parsley. Accompany with lemon wedges for squeezing over the salmon.
Enjoy this succulent and flavourful slow-roasted salmon, infused with the tantalising combination of harissa and Esmea Organic extra virgin olive oil.
