To cook the salmon, place the fillets into a shallow, wide-based pan and cover with water. Add a few slices of lemon if you have any on hand. Bring the pan to a gentle simmer, turn off the heat and leave the salmon to gently poach in the water for 5-6 minutes. Once cooked `9it's nice served slightly pink in the middle), remove from the water and leave to cool.

Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.

Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.