Honey Harissa Salmon Bowl
A vibrant grain bowl featuring tender roasted salmon glazed with a sweet-spicy honey harissa sauce, served over fluffy couscous or quinoa with crunchy cucumbers, cherry tomatoes, pickled onions, and a cool lemon herb yogurt sauce. It’s a perfect mix of fire and freshness!
Time
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Servings: 2–3
Ingredients
For the Honey Harissa Salmon:
2 salmon fillets (5–6 oz each)
1 tablespoon harissa paste (mild or spicy)
1 tablespoon honey
1 teaspoon olive oil
1 teaspoon lemon juice
Salt and pepper, to taste
For the Bowl:
1 cup cooked quinoa, couscous, or brown rice
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup pickled red onions (optional)
2 tablespoons fresh parsley or mint, chopped
1 tablespoon toasted nuts/seeds (pistachios or almonds, optional)
For the Lemon Herb Yogurt Sauce:
½ cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh dill or parsley
½ clove garlic, finely grated
Salt & pepper to taste
Instructions
1. Prepare the Salmon:
Preheat oven to 400°F (200°C).
In a small bowl, whisk together harissa paste, honey, olive oil, lemon juice, salt, and pepper.
Place salmon on a parchment-lined baking sheet. Brush the glaze generously over each fillet.
Bake for 12–15 minutes, or until salmon is flaky and caramelized. Broil for 1–2 minutes for extra char if desired.
2. Cook Grain:
While salmon bakes, prepare quinoa or couscous according to package instructions. Fluff and set aside.
3. Make the Yogurt Sauce:
Whisk together Greek yogurt, lemon juice, zest, garlic, herbs, salt, and pepper in a bowl.
4. Assemble the Bowl:
In each bowl, layer cooked grain, cherry tomatoes, cucumbers, pickled onions, and herbs.
Top with the honey harissa salmon.
Drizzle or dollop with lemon herb yogurt sauce.
Sprinkle with nuts or seeds if using.
Notes & Tips
Adjust harissa: Use mild or spicy depending on your preference. Add more honey for a sweeter balance.
You can pan-sear the salmon if you prefer not to bake it.
Make it low-carb by swapping grains for cauliflower rice or a bed of greens.
Frequently Asked Questions
Q: Can I meal prep this?
A: Yes! Store components separately for up to 3 days and reheat salmon before serving.
Q: Can I use frozen salmon?
A: Absolutely. Just thaw completely and pat dry before glazing and baking.
Q: What if I don’t have harissa?
A: Substitute with a mix of chili paste + smoked paprika + cumin for a similar effect.
Nutritional Information
Calories: 520
Protein: 36g
Carbs: 32g
Fat: 27g
Fiber: 5g