If you’re ready to fall in love with your next weeknight dinner, let me introduce you to Honey Harissa Salmon Quinoa Bowls. This beautiful, vibrant dish combines flaky baked salmon glazed with a sweet-and-spicy honey harissa sauce, hearty fluffy quinoa, crisp veggies, creamy avocado, and a sprinkle of fresh herbs. The flavors sing with Mediterranean-inspired brightness while the entire bowl delivers a satisfying medley of textures and colors. Whether you crave healthy meal prep or an impressive dinner to share, Honey Harissa Salmon Quinoa Bowls will become a staple in your kitchen after just one bite.
Ingredients You’ll Need
One of the best things about Honey Harissa Salmon Quinoa Bowls is how a handful of simple, everyday ingredients come together to create something both nourishing and exciting. Every element, from harissa paste to crunchy cucumbers, plays a delicious role in making these bowls extra crave-worthy.
- Salmon Fillets: Opt for center-cut pieces for even cooking and maximum tenderness.
- Harissa Paste: This North African chili paste brings smoky, subtly spicy depth you won’t want to skip—adjust the amount if you’re sensitive to heat.
- Honey: Balances out the heat of harissa with a touch of natural sweetness for irresistible caramelization.
- Olive Oil: Adds richness to both the glaze and the tossed salad, resulting in silkier textures.
- Garlic: Just one minced clove packs major punch and irresistible aroma.
- Salt and Pepper: These pantry classics ensure flavor in both the salmon and salad.
- Quinoa: Fluffy, protein-packed quinoa is the hearty foundation of the bowl—choose tricolor for extra color.
- Water or Vegetable Broth: Cook quinoa in broth for a savory flavor boost, but water works too if you prefer a lighter taste.
- Cherry Tomatoes: Their natural sweetness and juicy pop make every bite more vibrant.
- Cucumber: Diced cucumber adds refreshing crunch and coolness to balance the heat.
- Red Onion: Thinly sliced for just enough sharpness and beautiful color.
- Avocado: Sliced avocado lends creaminess and healthy fats for satiety.
- Fresh Parsley: A bright herb that ties everything together—don’t skimp here!
- Lemon Juice: Fresh lemon juice adds zing and keeps flavors lively in the salad.
- Feta Cheese (optional): Crumbled feta brings a welcome salty, tangy kick (or skip for a dairy-free bowl).
- Extra Olive Oil (for drizzling): A final drizzle creates a silky finish and helps all the flavors meld.
How to Make Honey Harissa Salmon Quinoa Bowls
Step 1: Prepare the Honey Harissa Glaze
In a small bowl, whisk together the harissa paste, honey, olive oil, and minced garlic. This step is where the magic starts—the mixture should be glossy and fragrant, with the honey thickening it nicely. Don’t be afraid to taste and adjust the spice level to match your palate.
Step 2: Season and Glaze the Salmon
Lay your salmon fillets on a lined baking sheet, skin-side down if they have skin. Give them a generous sprinkle of salt and pepper, then use a pastry brush or spoon to coat every surface with the honey harissa glaze. It’s totally fine if some drizzle down the sides—the more flavor, the better!
Step 3: Bake the Salmon
Slide the baking sheet into your preheated oven (400°F or 200°C) and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the glaze bubbles slightly at the edges. Watch closely in the last few minutes—overbaking dries out the fish.
Step 4: Cook the Quinoa
While the salmon bakes, bring water or vegetable broth to a boil in a saucepan. Add rinsed quinoa, lower the heat, cover, and let it gently simmer for about 15 minutes. Once the liquid is absorbed, remove from heat, fluff with a fork, and let it cool for a minute or two.
Step 5: Mix the Fresh Salad
In a large mixing bowl, toss cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Squeeze lemon juice over the top and drizzle with olive oil, then sprinkle with salt and pepper. The salad should be zippy, juicy, and full of life—perfect alongside rich salmon.
Step 6: Assemble Your Bowls
Divide the cooked quinoa among four bowls as your base. Lay a honey harissa-glazed salmon fillet on each, then surround it with scoops of the fresh salad, slices of creamy avocado, and a sprinkle of feta if you’re using it. Finish with an extra handful of parsley or a final drizzle of olive oil if you’re feeling fancy.
How to Serve Honey Harissa Salmon Quinoa Bowls
Garnishes
The right garnishes can take your Honey Harissa Salmon Quinoa Bowls from good to spectacular. A shower of more fresh parsley is a must, and a wedge of lemon on the side lets everyone add a citrus pop to taste. For extra flair, a sprinkle of toasted sesame seeds or a little sumac adds intrigue and crunch.
Side Dishes
These bowls are filling enough to stand alone, but serving them with warm pita bread or a light yogurt dip like tzatziki brings a lovely Mediterranean touch. Roasted sweet potatoes or grilled vegetables also pair beautifully if you’re feeding a bigger crowd or want lots of colors at the table.
Creative Ways to Present
Don’t be afraid to get playful with your presentation! For lunch parties, try layering the bowls in wide glass jars for a portable meal prep spin, or set up a build-your-own station where everyone customizes their toppings. You can even serve the salmon sliced over a big platter of quinoa and salad for family-style sharing.
Make Ahead and Storage
Storing Leftovers
If you have extra Honey Harissa Salmon Quinoa Bowls, transfer the mix (minus avocado if possible) to airtight containers and store in the fridge for up to three days. The flavors mellow beautifully, and the bowl can be enjoyed chilled or gently rewarmed. Just add fresh avocado before serving for the best texture.
Freezing
While cooked salmon and quinoa freeze well, the fresh salad components lose texture in the freezer. If you want to freeze, keep the salmon and quinoa separated from veggies and thaw gently overnight in the fridge. Assemble with freshly chopped vegetables when ready to eat.
Reheating
To reheat, simply microwave the salmon and quinoa in a microwave-safe container or warm gently on the stovetop. Be careful not to overcook; just heat through until warm. Add salad, avocado, and garnishes after reheating to preserve their brightness and crunch.
FAQs
Can I use a different fish besides salmon?
Absolutely! While the rich, oily texture of salmon is divine in these bowls, you can substitute with arctic char, trout, or even skinless chicken breasts for a different take. Adjust cooking time accordingly so your protein stays juicy.
Is there a substitute for harissa paste if I can’t find it?
If harissa paste isn’t available, try a mix of smoked paprika, a pinch of cayenne, and a little tomato paste as an easy alternative. The resulting glaze won’t be quite the same but will still give a smoky, spicy character that pairs well with honey and salmon.
Can Honey Harissa Salmon Quinoa Bowls be served chilled?
Definitely! These bowls are delicious cold or at room temperature, making them perfect for summer meals, picnics, or take-to-work lunches. Just store the components separately and assemble right before eating to keep everything fresh.
How spicy are Honey Harissa Salmon Quinoa Bowls?
The spice level depends on your harissa paste and how much you use. Most store-bought harissa is gently spicy, but start with less if you’re sensitive to heat—you can always add more! The honey and avocado also help cool things down.
Are Honey Harissa Salmon Quinoa Bowls gluten free?
Yes! The entire recipe is naturally gluten free as written. Just double-check your harissa paste and vegetable broth labels to be sure they’re certified gluten free for the most sensitive eaters.
Final Thoughts
I hope you try these Honey Harissa Salmon Quinoa Bowls soon—they truly bring together everything we love in a nourishing meal: bold flavor, vibrant colors, and a wonderful mix of textures. Give them a spot in your cooking rotation and let them brighten your table and your week!
Print
Honey Harissa Salmon Quinoa Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
These Honey Harissa Salmon Quinoa Bowls are a delicious and nutritious meal option that’s perfect for lunch or dinner. Flaky baked salmon fillets glazed with a sweet and spicy honey harissa sauce are served on a bed of fluffy quinoa and topped with a refreshing salad mixture. This Mediterranean-inspired dish is packed with flavor and wholesome ingredients.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
For the Quinoa Bowls:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Salmon: Whisk together harissa paste, honey, olive oil, and minced garlic. Season salmon fillets with salt and pepper, then brush with honey harissa mixture. Bake for 12–15 minutes.
- Cook the Quinoa: Rinse quinoa and cook in water or broth until fluffy.
- Make the Salad: Combine tomatoes, cucumber, red onion, parsley, lemon juice, and olive oil in a bowl.
- Assemble the Bowls: Divide quinoa among 4 bowls. Top with salmon, salad mixture, avocado, and feta. Serve warm or chilled.
Notes
- You can substitute brown rice or couscous for quinoa.
- Adjust harissa to suit your spice preference.
- For a dairy-free version, omit the feta cheese.
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
