Description
This Honey Harissa Salmon Quinoa Bowl is a flavorful, healthy dish combining perfectly roasted salmon glazed with a sweet and spicy honey harissa sauce, served atop fluffy quinoa and fresh, vibrant vegetables. It’s a balanced meal packed with protein, fiber, and a delightful blend of Mediterranean and North African-inspired flavors.
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: 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 and brush the honey harissa mixture evenly over the top of each fillet.
- Roast the Salmon: Preheat the oven to 400°F (200°C). Roast the salmon for 12-15 minutes, or until cooked through and flaky, depending on the thickness of the fillets. Once done, remove from the oven and set aside.
- Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes, or until quinoa is tender and liquid is absorbed.
- Fluff the Quinoa: Remove the pan from heat, fluff the quinoa with a fork, and drizzle with olive oil. Set aside to cool slightly.
- Assemble the Bowls: Divide the cooked quinoa into four bowls. Top each with a portion of the roasted honey harissa salmon. Add diced cucumber, halved cherry tomatoes, and thinly sliced red onion on top.
- Garnish and Add Extras: Sprinkle fresh parsley and crumbled feta cheese over the bowls. Add a dollop of hummus on the side if desired for extra creaminess and flavor.
- Make the Dressing (Optional): In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle this dressing over the assembled bowls or serve on the side.
- Serve: Enjoy your flavorful and nutritious Honey Harissa Salmon Quinoa Bowls warm or at room temperature.
Notes
- You can use skin-on or skinless salmon fillets based on your preference.
- Adjust the amount of harissa paste according to your spice tolerance.
- Vegetable broth in quinoa adds extra flavor compared to water.
- Feta cheese and hummus are optional but add creaminess and richness to the bowls.
- The dressing is optional; the salmon glaze already offers plenty of flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
