Description
These Honey Harissa Salmon Quinoa Bowls are the perfect balance of sweet, spicy, and savory. The salmon is coated in a flavorful honey harissa glaze and roasted to perfection, then paired with nutritious quinoa and fresh veggies for a wholesome meal that’s perfect for lunch or dinner.
Ingredients
Scale
- For the Honey Harissa Salmon
- 4 salmon fillets (skin on or skinless)
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- For the Quinoa Bowls
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup hummus (optional)
- For the Dressing (Optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Prepare the Honey Harissa Salmon:
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush the honey harissa mixture evenly over the top of each fillet.
- Roast the salmon for 12-15 minutes, or until cooked through and flakey (cooking time will depend on the thickness of the fillets). Remove from the oven and set aside.
- Cook the Quinoa:
- In a medium saucepan, bring the water or vegetable broth to a boil.
- Add the quinoa and reduce the heat to low. Cover and simmer for 12-15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Fluff the quinoa with a fork and drizzle with olive oil. Set aside to cool slightly.
- Assemble the Bowls:
- Divide the cooked quinoa between 4 bowls.
- Top each bowl with a portion of the roasted honey harissa salmon.
- Add the diced cucumber, halved cherry tomatoes, and thinly sliced red onion to each bowl.
- Garnish with fresh parsley and crumbled feta cheese (if using). You can also add a dollop of hummus on the side for extra flavor.
- Make the Dressing (Optional):
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Drizzle over the assembled bowls or serve on the side.
- Serve:
- Serve the Honey Harissa Salmon Quinoa Bowls immediately or store in the fridge for meal prep.
Notes
- For a vegan version, substitute the salmon with roasted chickpeas or tofu.
- You can customize the vegetables in the bowls by adding ingredients like roasted sweet potatoes, avocado, or olives.
- The honey harissa salmon can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 14g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg