Description
These Honey Harissa Salmon Quinoa Bowls combine tender, roasted salmon fillets coated in a spicy-sweet honey harissa glaze with fluffy quinoa and fresh, crisp vegetables. Enhanced with optional feta cheese, hummus, and a tangy lemon-honey dressing, this vibrant and healthy meal balances protein, grains, and vegetables for a satisfying and flavorful lunch or dinner option.
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. Brush the honey harissa mixture evenly over the top of each fillet.
- Roast the Salmon: Preheat your oven to 400°F (200°C). Roast the salmon for 12-15 minutes, or until cooked through and flaky, depending on fillet thickness. Remove from the oven and set aside.
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 12-15 minutes until the quinoa is tender and the liquid is absorbed.
- Fluff and Season Quinoa: Remove the saucepan from the heat, fluff the quinoa with a fork, and drizzle with olive oil. Allow to cool slightly.
- Assemble the Bowls: Divide the quinoa evenly 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 to each bowl. Garnish with fresh parsley and crumbled feta cheese if using. Optionally, add a dollop of hummus on the side.
- Make the Dressing (Optional): In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle the dressing over the assembled bowls or serve on the side.
- Serve: Enjoy your nourishing and flavorful Honey Harissa Salmon Quinoa Bowls warm or at room temperature.
Notes
- Salmon can be either skin-on or skinless based on preference; skin-on helps keep the fillet moist when roasting.
- Adjust harissa paste amount to taste if you prefer milder or spicier flavors.
- Vegetable broth can be substituted with water for cooking quinoa, but broth adds more flavor.
- Feta cheese and hummus are optional but add creamy texture and extra flavor.
- The dressing is optional; the salmon glaze and fresh veggies offer plenty of flavor alone.
- Leftovers keep well covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
