Description
This Harissa Salmon recipe offers a vibrant and flavorful twist on classic salmon, featuring a spicy North African harissa marinade balanced with honey and lemon. The salmon is baked alongside tender broccolini, making for a wholesome and delightful meal that’s quick to prepare and perfect for weeknight dinners.
Ingredients
Scale
Salmon and Marinade
- 1 1/2 pounds salmon fillets
- 2 tablespoons chopped fresh parsley
- 1 tablespoon harissa
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
Vegetables
- 2 bunches broccolini, ends trimmed
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the salmon and broccolini.
- Prepare Marinade: In a small bowl, combine the chopped fresh parsley, harissa, olive oil, honey, lemon juice, minced garlic, onion powder, and kosher salt. Mix well to create a balanced and flavorful harissa marinade.
- Prep Salmon and Broccolini: Pat the salmon fillets dry using paper towels. Place the salmon on a large sheet pan lined with parchment paper. Arrange the broccolini around the salmon evenly on the sheet pan.
- Apply Marinade: Spoon the harissa marinade over the salmon, spreading it evenly to cover the fillets. Pour any remaining marinade over the broccolini and toss the broccolini gently to coat it well with the sauce.
- Bake: Place the sheet pan in the preheated oven and bake for 14 to 16 minutes. Bake until the salmon reaches an internal temperature of 145 degrees Fahrenheit and flakes easily with a fork. The broccolini will also roast to a tender, slightly crisp texture.
- Serve: Remove the sheet pan from the oven and serve the harissa salmon and broccolini immediately. Optionally, pair with lemony couscous for a complete meal.
Notes
- Use an instant-read thermometer to check for doneness ensuring safety and perfect texture.
- Harissa paste varies in heat, so adjust quantity according to your spice preference.
- For a gluten-free meal, serve with quinoa or rice instead of couscous.
- Broccolini can be substituted with asparagus or broccoli florets if preferred.
- Prepare marinade ahead of time to save prep time on busy days.
