Harissa Salmon Bowls
Harissa salmon bowls are a nourishing and flavorful lunch or dinner to make for the week. They’re filled with spiced roasted chickpeas and served with a delicious harissa tahini sauce.
Harissa is a condiment I always have around to use on proteins, veggies and in sauces. It’s a hot chili pepper paste with a slight smokey flavor, and can range in spice level depending on the type of peppers used.
The harissa adds the perfect touch of heat to the salmon, and an extra bit of flavor to the homemade tahini sauce.
These salmon bowls truly have all the goods. Crunchy chickpeas, harissa salmon bites, white jasmine rice, sliced cucumbers, red onion, and a simple harissa tahini sauce. You can prepare the bowl ingredients a few days in advance, and keep them around for a quick lunch or dinner to throw together during the week!
Ingredients you’ll need for harissa salmon bowls
For the salmon
- Salmon, skinless and cut int cubes
- Mayo, or sub olive oil
- Harissa
- Spices: paprika, garlic powder, salt & pepper
For the chickpeas
- Canned chickpeas
- Olive oil
- Spices: paprika, smoked paprika, garlic powder, sat & pepper
Harissa Tahini Sauce
- Tahini
- Harissa
- Lemon juice
- Garlic
- Salt
- Start by seasoning the chickpeas with the spices and olive oil. Bake them on 400 F for 20 minutes
- While they bake, marinate the salmon in the harissa, mayo and spices. After 20 minutes, remove the pan of chickpeas from the oven and add the salmon to the pan. Continue baking for another 10 minutes
- Whisk the tahini sauce ingredients together to create the sauce, and thinly slice cucumbers and red onion as a garnish
- Serve everything over rice topped with a drizzle of the harissa tahini sauce
A simple, healthy dinner
This delicious meal comes together in just about 40 minutes, and is the perfect healthy dinner packed with protein, fiber and fats. The salmon comes out juicy and flavorful, and pairs so well with the rice and fresh veggies.
The harissa tahini is an absolute must- so don’t leave that out. Plus the roasted chickpeas are one of the best bowl toppers, andt make for the perfect snack.
This recipe is truly one of my favorites for a hearty, nourishing weeknight dinner. You guys are going to love it!
Other salmon recipes you’ll love:
Honey Za’atar Salmon
Sheet Pan Pesto Crusted Salmon
Everything Crusted Salmon Bites
Maple Chipotle Salmon with Brussels Sprouts
Harissa Salmon Bowls with Roasted Chickpeas
Ingredients
Harissa Salmon
- 1 lb salmon, I prefer the skin removed
- 2 tbsp harissa (hot chili pepper paste)
- 1 tbsp mayo, or sub olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lemon juice, to top
- Parsley, to top
Roasted Chickpeas
- 1 can chickpeas, 15 oz
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch cayenne, optional
Harissa Tahini
- 1/4 cup tahini (sesame paste)
- 1/4 cup water
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1 -2 tsp harissa, depending on spice preference
- Salt, to taste
Serve with
- White rice
- Thinly sliced cucumbers and red onion
Directions
- Preheat the oven to 400 F
- Drain and rinse the chickpeas. Add them to a parchment lined sheet pan and pat them dry. Toss them together with the olive oil and spices
- Roast the chickpeas for 20 minutes, tossing them halfway through
- While they're in the oven, slice your salmon into 1" cubes
- Add the salmon cubes to a bowl together with the mayo, harissa, and spices. Toss together to coat evenly
- After 20 minutes, remove the chickpeas from the oven and add the salmon bites to the sheet pan. Spray the salmon and chickpeas with cooking spray or a light drizzle of olive oil.
- Bake for 10 minutes. I like to place the pan under the broiler for the last 2 minutes. Once done, add a squeeze of fresh lemon juice to the salmon with chopped parsley.
- For the sauce, whisk together all of the tahini ingredients in a small bowl until smooth. If you wanted a regular tahini sauce, you can leave out the harissa. You can add more water if needed to thin out the sauce.
- Once the salmon and chickpeas are done, add them to a bowl with cooked white rice, sliced cucumbers and red onion. Top it all with the harissa tahini sauce and fresh parsley
This recipe was soooo good!! One of the best salmon bowls I’ve ever made. I was a bit skeptical about the mayo technique but it turned out to be a perfect binder. Delicious!
I’m so glad you enjoyed it, Nancy!
This was great! I used cauliflower rice and cilantro instead of parsley. Easy to make, great flavors, and healthy
Thank you, Lindsay! So happy you tried it