Roasted Harissa Salmon Bowls
These harissa salmon bowls feature perfectly spiced salmon, roasted carrots, cucumber, fresh rice and a drizzle of my lemon tahini dressing. They’re packed with flavor, perfect for meal prep and so easy to make!
Another bowl recipe?! Probably no one is surprised. But these harissa salmon bowls are a new favorite next to my greek chicken bowls for a light, fresh and flavorful Spring/Summer meal. Harissa is a savory, somewhat smoky and spicy chili paste from North Africa. It’s not overwhelmingly spicy, so even if you aren’t the biggest fan of spice, you will still like this recipe!
Lately I’ve been really into salmon skin (it’s very nutritious!) but I like it super super crispy so I will remove it from the flesh and then air fry it for a few additional minutes to give it the crispy texture. It’s so good dipped in the tahini dressing, kind of just like a collagen rich cracker! If you love this recipe, try my honey sriracha salmon bowls next.
Tips before we get cooking!
- I do not recommend using frozen salmon here. You can use salmon that was previously frozen (I often do this) but make sure to thaw it completely before cooking. We want to make sure the harissa sauce actually gets into the flesh of the salmon and doesn’t just sit on top.
- Feel free to serve over lettuce instead of rice for a lighter, low carb, more paleo friendly option. I love arugula here but chopped up romaine works great too.
- I often cube salmon for salmon bowls because I like that each piece has a lot of crisp, but opted to keep the salmon in fillets here! You can go either route, just keep in mind that the salmon will cook faster if it’s cubed over cut into fillets.
How to make harissa salmon
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a small dish, mix together all ingredients for the salmon sauce. Spread evenly on top of your salmon and use your hands to really work it in. Set aside.
In a mixing bowl, whisk up the oil, honey, garlic powder, paprika and salt. Add in the carrots and toss until well combined. Spread on the baking sheet and cook for 15 minutes.
After the 15 minutes, add the salmon to the baking sheet and cook an additional 10-15 minutes or until the carrots are cooked to your liking and the salmon flakes easily off a fork – it will depend on how thick your filets were.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Assemble your bowls with a base of rice, then add on the carrots, sliced cucumber, cilantro and a drizzle of the tahini dressing if desired- the lemon pairs so nicely with the spice from the sauce. Enjoy and try my harissa sheet pan chicken next!
How to store
These harissa salmon bowls will keep in the fridge for about 3 days. It’s easiest to store everything separately so you can reheat what you need to and leave cold what you don’t. The salmon and carrots I suggest reheating in the oven or air fryer, but the rice I will microwave. Everything else add in cold!
Make it in the air fryer!
To make this recipe in the air fryer, follow all of the steps as usual, but cook the carrots at 380 for about 10 minutes, then add in the salmon and cook an additional 10 or so minutes or until cooked to your desired temperature.
More bowl recipes you’ll love!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Roasted Harissa Salmon Bowls
by: claire cary
Ingredients
Salmon
- 1 pound salmon skin on
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons harissa paste
- 1 teaspoon garlic powder
- 1 ½ teaspoons paprika smoked or regular
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Carrots
Bowl
- 2 cups cooked white rice
- 1 english cucumber sliced
- ½ cup diced cilantro
- 1 batch lemon tahini dressing optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a small dish, mix together all ingredients for the salmon sauce. Spread evenly on top of your salmon and use your hands to really work it in. Set aside.
- In a mixing bowl, whisk up the oil, honey, garlic powder, paprika and salt. Add in the carrots and toss until well combined. Spread on the baking sheet and cook for 15 minutes.
- After the 15 minutes, add the salmon to the baking sheet and cook an additional 10-15 minutes or until the carrots are cooked to your liking and the salmon flakes easily off a fork – it will depend on how thick your filets were.
- Assemble your bowls with a base of rice, then add on the carrots, sliced cucumber, cilantro and a drizzle of the tahini dressing if desired and enjoy!
Notes
Comments
leave a comment and rating