These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day.

　　

Ingredients

4 servings

　　500g skinless salmon fillet, cut into 4cm cubes

　　

For the marinade:

4 tablespoons Greek yogurt

　　1 tablespoon garlic granules

　　1 heaped tablespoon rose harissa

　　1 teaspoon ground turmeric

　　1 teaspoon paprika

　　Finely grated zest of 1 unwaxed lime and a good squeeze of juice

　　1 teaspoon olive oil

　　Generous amount of Maldon sea salt flakes and freshly ground black pepper

　　

To serve:

Tortilla wraps

　　Sliced tomatoes

　　Finely sliced onion

　　Coriander leaves

　　Greek yogurt

　　

Step 1

Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.

　　

Step 2

Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.

　　

Step 3

Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

　　Excerpted from Simply: Easy everyday dishes from the bestselling author of Persiana by Sabrina Ghayour (Mitchell Beazley). Photography by Kris Kirkham. Copyright © 2020.Buy the full book from Amazon.