Description
These Roasted Harissa Salmon Bowls are a vibrant, flavorful meal featuring perfectly roasted salmon fillets coated in spicy harissa paste, served atop a bed of fluffy couscous with roasted vegetables and a refreshing herb yogurt sauce. Combining North African-inspired spices with wholesome ingredients, this dish offers a balanced blend of protein, complex carbs, and fresh herbs, making it an ideal nutritious and satisfying dinner option.
Ingredients
Salmon and Marinade
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Couscous
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 tablespoon olive oil or butter
- Salt, to taste
Herb Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the Salmon Marinade: In a small bowl, combine the harissa paste, olive oil, lemon juice, salt, and black pepper. Mix well to create a smooth marinade.
- Marinate the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet generously with the harissa marinade and set aside to marinate for 10-15 minutes at room temperature.
- Prepare the Vegetables: In a separate bowl, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper evenly. Spread the vegetables around the salmon fillets on the baking sheet.
- Roast the Salmon and Vegetables: Preheat the oven to 425°F (220°C). Roast the salmon and vegetables together for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Cook the Couscous: While the salmon is roasting, bring the vegetable broth or water to a boil in a saucepan. Stir in couscous, olive oil or butter, and salt, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Make the Herb Yogurt Sauce: In a small bowl, combine the Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
- Assemble the Bowls: Divide the cooked couscous among four bowls. Top each with roasted vegetables and a salmon fillet. Drizzle with herb yogurt sauce and garnish with additional fresh herbs if desired.
Notes
- Harissa paste varies in heat levels; adjust the quantity according to your spice preference.
- You can substitute couscous with quinoa or rice for a different grain option.
- For a dairy-free alternative, replace Greek yogurt with a coconut yogurt or tahini sauce.
- To enhance flavor, marinate the salmon for up to 1 hour in the fridge prior to cooking.
- If fresh herbs aren’t available, dried herbs can be used, but reduce quantity as dried herbs are more concentrated.
