Roasted Harissa Salmon Bowls
by: claire cary
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!
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
You can cook the salmon as one big filet and then slice it up, or use pre sliced filets and cook that way.
Serving: 1bowl / Calories: 457kcal / Carbohydrates: 42g / Protein: 27g / Fat: 20g / Saturated Fat: 3g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 11g / Cholesterol: 62mg / Sodium: 665mg / Potassium: 1102mg / Fiber: 4g / Sugar: 12g / Vitamin A: 18588IU / Vitamin C: 10mg / Calcium: 75mg / Iron: 2mg
