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
Scale
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
