We love the combination of sweet and spicy in this dish, plus the zucchini noodles are a healthy alternative to pasta



  • 10ml harissa paste
  • 15ml sweet chilli sauce
  • 300g salmon fillets
  • 150g cherry tomatoes
  • 100g yellow cherry tomatoes
  • 10ml olive or avocado oil
  • 5ml balsamic vinegar
  • salt and milled black pepper, to taste


  • 700g baby marrow spaghetti also known as zoodles
  • 15ml olive or avocado oil
  • 1 small red onion, peeled and chopped
  • 2 garlic cloves, finely chopped
  • 10ml finely chopped fennel or dill
  • 5ml finely chopped mint or parsley
  • salt and milled black pepper, to taste


  1. Preheat the oven to 190°C.
  2. Mix the harissa paste and sweet chilli sauce together and spread on the skinless side of the salmon.
  3. Heat a heavy-based frying pan until very hot and sear the salmon, skin side down for 2–3 minutes, or until the skin is crispy.
  4. Line a baking sheet with foil and place the salmon, skin side down, on the tray.
  5. Halve the tomatoes and arrange on the baking sheet next to the fish. Drizzle the oil and balsamic vinegar over the top and season with salt and pepper.
  6. Bake in the oven for 6–8 minutes. Remove and set aside.
  7. To make the zoodles, cook the baby marrow spaghetti according to the packet instructions then drain in a colander.
  8. Heat the oil in a frying pan and cook the onion and garlic over a low heat for 3–4 minutes.
  9. Add the cooked and drained baby marrow spaghetti and gently toss to combine.
  10. Remove from the heat and add the fennel and mint or parsley. Season with salt and pepper.
  11. Arrange the zoodles on serving plates and top with roasted tomatoes.
  12. Break the salmon into chunks and place on the baby marrow mixture. Serve warm.

(Serves 4)