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Top shot photo of Harissa Salmon Bites Bowls.
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Harissa Salmon (Easy Bowl Recipe)

These Harissa Salmon Bites Bowls have been one of my favorite go-to healthy dinner recipes lately! Higher in protein and made in just 30 minutes, I could not be more obsessed with the flavors. Make these protein bowls spicy or mild, depending on the type of harissa paste you use, or swap any veggies you want. The whole thing comes together in one pan, so this is truly the BEST way to make Harissa Salmon quickly and easily. Even my kids love these crispy salmon bites!
Course Dinner, Main Course
Cuisine American, North African
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 459kcal
Author Christine McMichael

Equipment

Ingredients

Honey Harissa Salmon

  • 16-20 ounces skinless salmon cut into cubes
  • 2 Tablespoons harissa paste
  • 1 teaspoon minced garlic
  • 2-3 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1 Tablespoon avocado oil divided
  • 2 medium zucchini cubed

Creamy Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 2-4 Tablespoons lemon juice to desired consistency
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt

Bowls

  • 2 cups cooked rice
  • 1 medium avocado sliced
  • 1 cup sliced grape tomatoes
  • fresh mint leaves optional, garnish or finely chopped

Instructions

  • Preheat the oven to 425 degrees F.
  • Cube the salmon.
  • Add the harissa paste, garlic, honey, lemon juice, salt, and 1/2 Tablespoon avocado oil to a bowl and whisk well.
  • Add the salmon into the mixutre and stir gently to coat it.
  • Add the glazed salmon to a baking sheet and spread into one layer on one end of the pan.
  • Add the cubed zucchini to the other end of the pan and drizzle with remaining oil. Add a pinch of salt to taste (optional).
  • Bake for 10 minutes.
  • Meanwhile, prepare the yogurt sauce by adding everything to a small bowl and whisking together.
  • After the salmon has baked for 10 minutes, take it out and stir, turn the oven to broil and broil it for about 5 minutes, or until the salmon gets browned and crispy in places.
  • Assemble the bowls by adding 1/2 cup of cooked rice in each bowl, topping them with salmon bites, roasted zucchini, avocado slices, and grape tomatoes.
  • Drizzle on the yogurt sauce and add fresh mint leaves.
  • Serve and enjoy!

Video

Notes

  • Buy skinless salmon to save time (or you can remove the skin yourself if necessary).
  • Don't skip broiling the salmon at the end! It gives it that crispy texture that's SO good.
  • Feel free to marinate the salmon the night before to save time (and amp up the flavor)!
  • Use frozen or microwaveable rice to make things even faster on busy nights (or make it ahead of time and just warm it up).
  • Adjust the yogurt sauce consistency by add more lemon juice or water if you want a thinner drizzle!

Nutrition

Serving: 1Bowl | Calories: 459kcal | Carbohydrates: 44g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 1047mg | Potassium: 1264mg | Fiber: 5g | Sugar: 15g | Vitamin A: 680IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 2mg