Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Harissa Salmon Quinoa Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean

Description

These Honey Harissa Salmon Quinoa Bowls are loaded with bold, smoky flavor from the harissa and just the right amount of sweetness from honey. Paired with fluffy quinoa and fresh veggies, it’s a wholesome, satisfying meal that comes together quickly. Perfect for weeknight dinners or meal prep!

Ingredients

For the Salmon:

  • 4 salmon fillets (about 6 oz each)

  • 2 tablespoons harissa paste

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste

For the Quinoa Bowls:

  • 1 cup quinoa

  • 2 cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1 avocado, sliced

  • 1/4 cup fresh parsley or cilantro, chopped

  • Lemon wedges, for serving

Optional Toppings:

 

  • Crumbled feta cheese

  • Extra harissa drizzle

  • Plain Greek yogurt or tahini sauce

Instructions

  1. Cook the Quinoa:
    Rinse quinoa under cold water. In a pot, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

  2. Marinate the Salmon:
    In a small bowl, mix harissa paste, honey, olive oil, garlic, lemon juice, salt, and pepper. Brush the mixture evenly over the salmon fillets. Let marinate for at least 10 minutes (or up to 30 minutes).

  3. Cook the Salmon:
    Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Bake for 12–15 minutes, or until the salmon flakes easily with a fork. You can also pan-sear or air-fry if preferred.

  4. Assemble the Bowls:
    Divide quinoa among four bowls. Top each with baked salmon, cherry tomatoes, cucumber, red onion, avocado, and herbs.

  5. Add Toppings:
    Finish with crumbled feta, a drizzle of extra harissa or yogurt, and a squeeze of fresh lemon if desired.

Notes

  • Use pre-cooked quinoa to save time.

  • Adjust spice level by adding more or less harissa.

  • Make it dairy-free by skipping the feta and yogurt.

 

  • Leftovers store well in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 7g
  • Sodium: 430mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 38g
  • Cholesterol: 70mg

Find it online: https://simplemealsbykim.com/honey-harissa-salmon-quinoa-bowls/