Serves 4

Cooking time: 30 minutes

What you need:

• 1 (2lb) skinless salmon fillet, preferably center cut
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• Olive oil
• 1 lime, zested and juiced
• 1 bunch asparagus, woody stems cut off
• Flaky salt

How to make it:

1. Preheat your oven to 300°F while you let the salmon temper for 10 minutes
2. Add a glug of olive oil to a cast iron pan. Lay the salmon in and rub it all over with ½ pouch of the Harissa and the lime juice. Then drizzle it with another glug of olive oil. Roast the salmon for about 15 minutes
3. Take the sheet tray out of the oven and spread the asparagus on the same sheet tray. tossing it with a glug of olive oil and a pinch of salt using a pair of tongs
4. Pop the pan back into the oven allowing it to cook till the asparagus is tender and a knife easily cuts through the salmon
5. Once ready, season the salmon with the flaky salt and the lime zest. Serve immediately