Description
This vibrant Honey Harissa Salmon Quinoa Bowl combines tender, roasted salmon glazed with a sweet and spicy honey harissa sauce, served atop fluffy quinoa and fresh vegetables. Finished with a refreshing optional dressing and garnishes, this dish is a wholesome, flavorful meal perfect for a nutritious lunch or dinner.
Ingredients
Scale
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
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)
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. Brush the honey harissa mixture evenly over the top of each fillet. Roast the salmon for 12-15 minutes in a preheated oven at 400°F (205°C), or until cooked through and flaky depending on the thickness of the fillets. Remove from the oven and set aside.
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Drizzle with 1 tablespoon of olive oil and set aside to cool slightly.
- Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls. Top each bowl with a portion of the roasted honey harissa salmon. Add diced cucumber, halved cherry tomatoes, and thinly sliced red onion to each bowl. Garnish with fresh parsley and crumbled feta cheese if using. Add a dollop of hummus on the side for extra flavor if desired.
- 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 bowls immediately while the salmon is warm, or at room temperature for a refreshing meal.
Notes
- Harissa paste can vary in heat, so adjust quantity to your preferred spice level.
- Salmon can be cooked skin-on or skinless according to preference.
- Quinoa can be cooked in vegetable broth for added flavor instead of water.
- Feta cheese and hummus are optional but add complementary flavors and textures.
- Make the dressing fresh and add just before serving to keep the bowl ingredients fresh.
- This dish can be prepared ahead by roasting the salmon and cooking the quinoa, then assembling before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
