- Preheat the oven to 180 fan. Line a baking sheet with foil and brush it with a little oil to stop the salmon sticking. Put the salmon onto the baking sheet and season with salt. Brush over 2 tbsp of the rose harissa and bake for 18-20 minutes until just cooked through.
- Meanwhile, get a large saucepan of water on to boil. Once boiling, add the potatoes and cook for 7 minutes and then add the eggs. Give them 5 minutes and then add the asparagus. Cook for 2 minutes or until the potatoes and asparagus are tender. Drain everything and place into a bowl of ice-cold water to cool and then drain again. Once cool, peel the eggs and cut in half.
- Whisk the lemon together with the olive oil, remaining harissa and a pinch of salt.
- Put the potatoes, asparagus, tomatoes and olives into a bowl and pour over the dressing, Toss together and transfer to four serving plates. Top with the eggs and anchovies if using and then flake over the salmon. Serve immediately with extra harissa at the table.
4 salmon fillets, skin on if you like (500g approx..)
3 tbsp rose harissa, plus extra for serving
500g new potatoes, halved
250g asparagus, cut into 2 inch pieces
2 free range eggs
240g cherry tomatoes, cut in half
80g pitted black olives
The juice of a lemon
2 tbsp olive oil
12 anchovies in oil, drained (optional)